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3 Squares nonsweet chocolate
Coarsely chopped (1 oz sq's)
2 Squares semisweet chocolate
Coarsely chopped (1 oz sq's)
1/4 Cup Unsalted butter
3 Large eggs
1 Cup Sugar
1 Teaspoon vanilla extract
1/4 Cup All-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Cup Sour cream
chocolate Ganache -- divided
Cocoa meringue
Mocha mousse
Mocha 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
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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
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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,
Recipes for chocolate Ganache, Cocoa meringue, Mocha mousse, chocolate
mousse, and Mocha Rum Sauce follow.
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