MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Death By Chocolate
Categories: Cakes, Desserts
     Yield: 1 Cake

     3 oz Unsweetened chocolate;
          - coarsely chopped
     2 oz Semisweet chocolate;
          - coarsely chopped
   1/4 c  Unsalted butter
     3 lg Eggs
     1 c  Sugar
     1 ts Vanilla extract
   1/4 c  All-purpose flour
     1 ts Baking powder
   1/2 ts Salt
   1/4 c  Sour cream
          Chocolate Ganache; divided
          Cocoa Meringue
          Mocha Mousse
          Mocha Rum Sauce

 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 mixture, beating
 until blended. Stir in sour cream. Pour batter into a greased and
 floured 9" round cakepan. Bake at 325 F for 40 minutes or until a
 wooden pick inserted in center comes out clean. Cool in pan on a
 wire rack for 5 minutes; remove from pan, and refrigerate,
 uncovered, 20 minutes.

 Remove from refrigerator. Using a serrated knife, cut brownie in
 half horizontally. Place top half, cut side down, in a 9"
 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 and
 sides. Refrigerate 15 minutes.

 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 tb Mocha Rum Sauce on
 a plate, and arrange cake slide in center. Serve immediately,

 Recipe by Marcel Desaulniers, 1982

 Chocolate Ganache
 <gopher://tilde.pink/0/~bencollver/recipes/ascii/desserts/chocolate/
 recipe55.txt>

 Dark Chocolate Ganache
 <gopher://tilde.pink/0/~bencollver/recipes/ascii/desserts/chocolate/
 recipe49.txt>

 Cocoa Meringue
 <gopher://tilde.pink/0/~bencollver/recipes/ascii/desserts/chocolate/
 recipe62.txt>

 Mocha Mousse
 <gopher://tilde.pink/0/~bencollver/recipes/ascii/desserts/mousse/
 mocha-mousse2.txt>

 Mocha Rum Sauce
 <gopher://tilde.pink/0/~bencollver/recipes/ascii/side-dishes/
 sauces/recipe673.txt>

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