death by chocolate with mocha mousse
 
  cocoa meringue
4   egg whites
1/8 tsp  cream of tartar
1/8 tsp  salt
1-1/4 cup  granulated sugar
2 Tbsp  sifted cocoa
1 Tbsp  cornstarch
  chocolate mousse
6 oz.  semisweet chocolate
1-1/2 cup  heavy cream
3   egg whites
2 Tbsp  granulated sugar
  chocolate brownie
1 tsp  unsalted butter
1 tsp  all purpose flour
1   recipe brownies -- uncooked
  see simply the best chocolate brownies --
  separate or
  use favorite recipe
  chocolate ganache
1-1/2 cup  heavy cream
3 Tbsp  unsalted butter
22 oz.  semisweet chocolate
  mocha mousse
14 oz.  semisweet chocolate
4 oz.  unsweetened chocolate
1/2 cup  water
4 Tbsp  instant coffee
2 Tbsp  cocoa -- sifted
5   egg whites
2 Tbsp  granulated sugar
3/4 cup  heavy cream *
  mocha rum sauce
6 oz.  unsalted butter
1-1/3 cup  granulated sugar
1-1/3 cup  heavy cream
8 Tbsp  cocoa -- sifted
3 Tbsp  dark rum
1/4 tsp  salt
4 tsp  instant coffee
1 tsp  pure vanilla extract
 
preheat oven to 225 f. 
trace 9" circle on parchment paper, turn over so that pencil line faces 
downwards, and place on baking sheet. 
 
prepare cocoa meringue: place egg whites, cream of tartar in bowl, whisk 
until soft peaks form, add one cup sugar while continuing to whisk, and 
continue until stiff. fold in the remaining dry ingredients, and use to 
fill a pastry bag. pipe in a spiral to fill the circle. 
place in preheated oven, bake 15 minutes. lower temperature to 200f and 
bake for 2 hours 45 minutes. remove from oven and allow to cool for 45 
minutes before handling. 
raise oven temp to 325f. 
while meringue is baking, prepare chocolate mousse. melt chocolate in 
double boiler. remove from heat and stir until smooth - keep at room 
temerature until needed. beat the cream until peaks form. beat the egg 
whites until soft peaks form, then whisk in the sugar until stiff peaks 
form. add a quarter of the cream to the chocolate and whisk, then add to 
the egg whites. fold in remaining cream. refrigerate mousse until needed. 
prepare brownie layer: grease 9"x1.5" round tin with the butter, and 
flour with the 1tsp flour - shake out excess. pour brownie mix in, place 
in preheated oven and bake until toothpick comes out clean - about 30 
minutes. 
remove from oven and allow to rest in pan for 5 minutes, then turn out 
and refrigerate for 15-20 minutes. cut in half horizontally. 
keep at room temperature until needed. prepare ganache: bring cream and 
water to a boil in a 2.5 quart saucepan. place chocolate in a bowl, pour 
over boiling cream and allow to stand for 5 minutes. stir until smooth. 
keep at room temperature until needed. 
 
prepare mocha mousse: melt the chocolates, water, coffee and cocoa in a 
double boiler, keep at room temperature.whisk egg whites until soft 
peaks form, then add sugar and whisk until stiff. whip cream until stiff. 
fold 1/4 of egg whites into chocolate mix, fold in whipped cream and then 
remaining egg whites. keep at room temperature. 
to assemble:place a closed 9"x3" springform tin on a baking sheet. put in 
top half of chocolate brownie, top side up. ladle 1.5 cups ganache over 
the brownie. trim the meringue with a serrated knife so that it fits 
snugly and place, top side up, over the ganache, pressing down gently to 
eliminate air pockets. spoon mocha mousse on top of meringue, then top 
with the 
remaining brownie half, bottom side up. chill cake in the freezer for 30 
minutes or in refrigerator for one hour. 
remove from freezer and release from cake tin. pour remaining ganache 
over cake and spread over sides. refrigerate for 10-15 minutes to set the 
ganache. 
fill a pastry bag fitted with a large star tip with the chocolate mousse 
and pipe a circle of stars around the outside of the top of the cake, 
then pipe out stars inside this circle to fill the top of the cake. 
 
sauce: heat butter in 2.5 quart saucepan. when melted, add sugar, cream, 
cocoa, salt and 2 tbsp of the rum. whisk to combine, bring to a boil and 
simmer for 5 minutes, stirring occasionally. remove from the heat, and 
add remaining ingredients and stir until smooth. allow to cool to room 
temperature before serving. 
refrigerate for at least 4 and preferably 12 hours before cutting and 
serving on plates flooded with mocha rum sauce. 
 
**(said 1/4 cup in the original posting, but then referred to 3/4 cup 
later on - 3/4 cup sounds right and tastes pretty good, but i may well be 
wrong!) 
 
 
 
 
 
(ID: 74855) Mirror: rec.food.recipes: Mon, Feb 14, 2005


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