Death by chocolate pt 1

12 Servings

Ingredients

Quantity Ingredient
4 Egg whites
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
1¼ cup Granulated sugar
2 tablespoons Unsweetened cocoa; sifted
1 tablespoon Cornstarch
6 ounces Semisweet chocolate; broken into 1/2-ounce pieces
1½ cup Heavy cream
3 Egg whites
2 tablespoons Granulated sugar
1 teaspoon Unsalted butter
1 teaspoon All purpose flour
1 Recipe \"Simply the Best Chocolate Brownie\"; (separate recipe), uncooked
1½ cup Heavy cream
3 tablespoons Unsalted butter
22 ounces Semisweet chocolate; broken into 1/2-ounce pieces, (YES, 22 oz!)
14 ounces Semisweet chocolate; broken into 1/2-ounce pieces, (YES, 14 oz!)
4 ounces Unsweetened chocolate; broken into 1/2-ounce pieces
½ cup Water
4 tablespoons Instant coffee
2 tablespoons Cocoa; sifted
5 Egg whites
2 tablespoons Granulated sugar
¾ cup Heavy cream
1 Recipe Mocha Rum Sauce; (separate recipe)

Directions

COCOA MERINGUE

CHOCOLATE MOUSSE

CHOCOLATE BROWNIE LAYER

CHOCOLATE GANACHE

MOCHA MOUSSE

MOCHA RUM SAUCE

NO. The _ORIGINAL_ Death by Chocolate Cake by Marcel Desaulniers of the Trellis resturaunt is made with a brownie, NOT cake.

I have made this cake and it is deadly! It makes 12 slices, but even so, you can't eat a whole slice. If you plan on attempting this, PLEASE! read through ALL of the directions carefully and allow at LEAST 2 days (preferably 3) to make this. And make sure it is the ONLY thing you are trying to do at the time.

Here is the original recipe in all of its chocolate glory (or should I say _gory_?):

By Marcel Desaulniers of the Trellis Restaurant EQUIPMENT: measuring cups, measuring spoons, sifter, 9 inch cardboard cake circle, parchment paper, 2 baking sheets, electric mixer with balloon whip, rubber spatula, pastry bag, double boiler, film wrap, 4 stainless steel bowls (1 large), 2 whisks, 9 by 1½ inch cake pan, 12 inch serrated slicer, 2 ½ quart saucepan, 9 by 3 inch spring form pan, serrated knife, large metal spoon, cake spatula, large star tip METHOD:

Preheat the oven to 225 degrees Fahrenheit.

Using a 9 inch cake circle as a guide, trace a circle with a pencil on a sheet of parchment paper cut to fit a baking sheet. Turn the paper over and, with trace mark down, place on a baking sheet.

TO PREPARE THE COCOA MERINGUE, place 4 egg whites, the cream of tartar, and salt in the bowl of an electric mixer fitted with a balloon whip.. Whisk on high until soft peaks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high. Whisk until stiff, about 1 ½ minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining ¼ cup sugar, 2 tablespoons cocoa and the cornstarch. Fill a pastry bag (with no tip) with the cocoa meringue.

Fill the traced parchment circle with meringue: start in the center and pipe a ¾-inch wide spiral towards the outside of the circle.

Place the meringue in the preheated oven and bake for 15 minutes. Lower the oven temperature to 200 degrees Fahrenheit and bake for 2 hours and 45 minutes. Remove from the oven and allow to cool for 45 minutes before handling. Raise oven temperature to 325 degrees Fahrenheit.

WHILE THE MERINGUE IS BAKING, PREPARE THE CHOCOLATE MOUSSE. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 6 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.

continued in part 2

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