>From the RecipeLand.com website...


Death By Chocolate 


3ounceschocolate unsweetenedcoarsely chopped
2ounceschocolate (semi-sweet)semi-sweet, coarsely chopped
1/4cupbutter, unsalted
1teaspoonvanilla extract
1/4cupflour, all-purpose
1teaspoonbaking powder
1/4cupsour cream
1xother recipechocolate ganache, divided
1xother recipecocoa meringue
1xother recipemocha mousse
1xother recipemocha rum sauce


[other recipes are available in this archive] 

Combine first 3 ingredients in top of a double boiler; bring water to a
boil. Reduce heat to low; cook, stirring occasionally, until chocolate and
butter melt. Remove chocolate mixture from heat, and set aside. Beat eggs, 
sugar and vanilla at medium-high speed with an electric mixer
until slightly thickened (about 1 1/2 minutes). Add chocolate mixture, and
beat at medium speed until blended. Combine flour and next 3 ingredients; 
gradually add to chocolate mix. Remove from refrigerator. Using a serrated 
knife, cut brownie in half horizontally. Place top half, cut side down, in a 
9-inch springform pan. Pour 1 1/2 cups chocolate Ganache over layer.  Using a 
serrated knife, carefully trim Cocoa meringue to fit inside of pan. Place 
meringue, top side up, on chocolate Ganache, pressing down gently. Place pan on 
a cookie sheet. Spread Mocha mousse evenly over meringue, and top with 
remaining brownie layer, cut side down. Cover brownie and refrigerate 1 hour or 
place in freezer 30 minutes. Remove sides of pan, and pour remaining chocolate 
Ganache over top, spreading evenly on top. Place a star-shaped tip with a large 
opening in a decorating bag, and fill bag with chocolate mousse, pipe stars on 
top of cake. Cover and chill 4 to 8 hour. To serve, heat a serrated knife blade 
under hot running water, and dry with a
 towel before sliding. Pour 2 to 4 tablespoons Mocha Rum Sauce on a plate, and 
arrange cake slide in center. Serve immediately.

Rhonda G in Missouri
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