MmM Chocolate....
This cake recipe is not for the faint of heart. You must be a die hard fan of chocolate to even think about this cake. Just reading the ingredients is enough to cause 15 pounds to be immediately added to your thighs....
Look inside if you dare for the net results of this recipe.
Death by Chocolate
Serves 12
Net results: 10 pound cake, 1,354 calories per slice.
Ingredients
Cocoa Meringue
4 egg whites
1/8 tsp cream of tarter
1/8 tsp salt
1 ¼ cup granulated sugar
2 tbs unsweetened cocoa, sifted
1 tbs cornstarch
Chocolate Mousse
6 oz semisweet chocolate, broken into ½ oz pieces
1 ½ cups heavy cream
3 egg whites
2 tbs granulated sugar
Chocolate Brownie Layer
1 tsp unsalted butter
1 tsp all-purpose flour
Simply the Best Chocolate Brownies, uncooked
Chocolate Ganache
1 ½ cups heavy whipping cream
3 tbs unsalted butter
22 oz semisweet chocolate, broken into ½ oz pieces
Mocha Mousse
14 oz semi-sweet chocolate, broken into ½ oz pieces
4 oz unsweetened chocolate, broken into ½ oz pieces
½ cup water
4 tbs instant coffee
2 tbs cocoa, shifted
5 egg whites
2 tbs granulated sugar
¾ cup heavy whipping cream
Equipment
Measuring cups
Measuring spoons
Shifter
9” cardboard cake circle
Parchment paper
Electric mixer with balloon whip
Rubber spatula
Double boiler
Film wrap
4 stainless steel bowls (1 large)
2 whisks
9” x 1 ½” cake pan
Ladle
Serrated knife
Large medal spoon
Cake spatula
Large star tip
Directions
Preheat oven to 224 degrees Fahrenheit. Using a 9” cake circle as 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 tarter and salt in a bowl of an electric mixer 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 corn starch. Fill a pastry bag (with no tip) with the cocoa meringue. Fill the traced parchment circle with meringue; start in the center and pile a ¾” 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 and bake for 2 hours and 45 minutes. Remove from the oven and allow to cool for 45 minutes before handling. Raise the oven temperature to 325 degrees.
While the meringue is baking, prepare the chocolate mousse. Heat 1” of water in the bottom half of a double boiler over medium heat. Place 6 oz of semi-sweet chocolate in the top half of the double boiler over medium heat. Tightly cover with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.
Place 1 ½ cups of heavy cream in the well chilled bowl of an electric mixer fitted with a well chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside. Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks forms, about 3 minutes. Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 ½ minutes. Add quarter of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add the egg whites. Now add the remaining whip cream. Fold all together gently, but thoroughly. Refrigerate the chocolate mousse until needed.
To prepare the chocolate brownie layer, coat a 9” x 1 ½” cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess. Pour the Simply the Best Brownie batter into the prepared cake pan, spreading evenly. Place the pan in the preheated oven and bake the brownie until toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownie from the oven and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
To prepare the ganache, heat 1 ½ cups heavy cream and 3 table spoons butter in a 2 ½ quart sauce pan over medium-high heat. Bring to a boil. Place 22 oz of semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
To prepare the mocha mousse, heat 1” of water in the bottom half of the double boiler over medium-high heat. Place 14 oz semisweet chocolate, 4 oz unsweetened chocolate, the water, instant coffee and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
Place 5 egg whites in the bowl of an electric mixer with a balloon whisk. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
Whip ¾ cup heavy whipping cream in a well chilled stainless steel bowl until stiff. Fold ¼ of the egg whites into the melted chocolate mixture, then fold in the whip cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature.
To Assemble Death by Chocolate
Place a closed 9” by 3” springform pan on a baking sheet. Set the top half of the chocolate brownie inside the pan, top half up. Ladle 1 ½ cups of ganache into the pan over the brownie.
Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
Spoon the mocha mousse on top of the meringue, spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in the freezer for 30 minutes or refrigerate for1 hour.
Remove the cake from the freezer and cut around the edges to release from the springform pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the top and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
Fill a pastry bag fitted with a large star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circles of stars until the top of the cake is covered. Refrigerate the Death by Chocolate for at least 4 hours, and preferable 12 hours before cutting and serving.
Prepare the Mocha Rum Sauce (the sauce can be prepared just prior to serving or several hours in advance). To serve, cut the Death by Chocolate into desired number of servings. Heat the blade of a serrated slicer under hot running water before each slice. Before placing the cake slice on the 10” diameter plates, flood the base of each plate with 3 to 4 tablespoons Mocha Rum Sauce, then place a piece of cake in the center of each plate. Serve immediate.
Mocha Rum Sauce
6 oz unsalted butter
1 1/3 cup cups granulated sugar
8 tablespoons unsweetened cocoa, shifted
3 tbs Myer’s Dark Rum
¼ teaspoon salt
4 tablespoons instant coffee
1 teaspoon pure vanilla extract
Heat the butter in a 2 ½ quart saucepan over medium hate. When melted, add sugar, heavy cream, sift cocoa, 2 tablespoons rum and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract and the remaining tablespoon of rum and stir until smooth. Allow to cool to room temperature before serving.
Simply the Best Chocolate Brownie
4 tablespoons plus 1 tsp unsalted butter
¼ cup plus 1 tsp all-purpose flour
2 tbs unsweetened cocoa
1 tsp baking powder
½ tsp salt
3 oz unsweetened chocolate, broken into ½ oz pieces
2 oz semi-sweet chocolate, broken into ½ oz pieces
3 eggs
1 cup granulated sugar
1 tsp pure vanilla extract
¼ cup sour cream
Equipment
Measuring spoons
Measuring cup
9x9x2 square cake pan
sifter
waxed paper
double boiler
film wrap
whisk
electric mixer with balloon whisk
rubber spatula
serrated slicer
Directions
Preheat oven to 325 degrees.
Lightly coat a 9”x 9” x 2” square cake pan with 1 teaspoon butter, then flour the pan with 1 teaspoon flour, shaking out the excess.
Sift together the remaining ¼ cup of flour, cocoa, baking powder, and salt onto the waxed paper. Set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium high heat. Place the 3 oz unsweetened chocolate, remaining 4 tablespoons of butter, and 2 oz of semi-sweet chocolate in the top half of the double boiler. Tightly over the top with film wrap. Heat for 4 ½ to 5 minutes, remove from the heat, and stir until smooth.
Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whisk. Mix on high until slightly thickened, about 1 ½ minutes. Add the melted chocolate mixture to the egg mixture and mix on medium for about 30 seconds. Add the sifted ingredients, mix on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds.
Remove the bowl from the mixer and use a rubber spatula to combine thoroughly.
Pour the batter into the prepared cake pan, spreading evenly, including the corners. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
Remove the brownie from the oven and allow to cool in the pan at room temperature about 10 to 15 minutes. Use a serrated slicer to cut into 12 portions.
Look inside if you dare for the net results of this recipe.
Death by Chocolate
Serves 12
Net results: 10 pound cake, 1,354 calories per slice.
Ingredients
Cocoa Meringue
4 egg whites
1/8 tsp cream of tarter
1/8 tsp salt
1 ¼ cup granulated sugar
2 tbs unsweetened cocoa, sifted
1 tbs cornstarch
Chocolate Mousse
6 oz semisweet chocolate, broken into ½ oz pieces
1 ½ cups heavy cream
3 egg whites
2 tbs granulated sugar
Chocolate Brownie Layer
1 tsp unsalted butter
1 tsp all-purpose flour
Simply the Best Chocolate Brownies, uncooked
Chocolate Ganache
1 ½ cups heavy whipping cream
3 tbs unsalted butter
22 oz semisweet chocolate, broken into ½ oz pieces
Mocha Mousse
14 oz semi-sweet chocolate, broken into ½ oz pieces
4 oz unsweetened chocolate, broken into ½ oz pieces
½ cup water
4 tbs instant coffee
2 tbs cocoa, shifted
5 egg whites
2 tbs granulated sugar
¾ cup heavy whipping cream
Equipment
Measuring cups
Measuring spoons
Shifter
9” cardboard cake circle
Parchment paper
Electric mixer with balloon whip
Rubber spatula
Double boiler
Film wrap
4 stainless steel bowls (1 large)
2 whisks
9” x 1 ½” cake pan
Ladle
Serrated knife
Large medal spoon
Cake spatula
Large star tip
Directions
Preheat oven to 224 degrees Fahrenheit. Using a 9” cake circle as 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 tarter and salt in a bowl of an electric mixer 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 corn starch. Fill a pastry bag (with no tip) with the cocoa meringue. Fill the traced parchment circle with meringue; start in the center and pile a ¾” 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 and bake for 2 hours and 45 minutes. Remove from the oven and allow to cool for 45 minutes before handling. Raise the oven temperature to 325 degrees.
While the meringue is baking, prepare the chocolate mousse. Heat 1” of water in the bottom half of a double boiler over medium heat. Place 6 oz of semi-sweet chocolate in the top half of the double boiler over medium heat. Tightly cover with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.
Place 1 ½ cups of heavy cream in the well chilled bowl of an electric mixer fitted with a well chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside. Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks forms, about 3 minutes. Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 ½ minutes. Add quarter of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add the egg whites. Now add the remaining whip cream. Fold all together gently, but thoroughly. Refrigerate the chocolate mousse until needed.
To prepare the chocolate brownie layer, coat a 9” x 1 ½” cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess. Pour the Simply the Best Brownie batter into the prepared cake pan, spreading evenly. Place the pan in the preheated oven and bake the brownie until toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownie from the oven and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
To prepare the ganache, heat 1 ½ cups heavy cream and 3 table spoons butter in a 2 ½ quart sauce pan over medium-high heat. Bring to a boil. Place 22 oz of semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
To prepare the mocha mousse, heat 1” of water in the bottom half of the double boiler over medium-high heat. Place 14 oz semisweet chocolate, 4 oz unsweetened chocolate, the water, instant coffee and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
Place 5 egg whites in the bowl of an electric mixer with a balloon whisk. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
Whip ¾ cup heavy whipping cream in a well chilled stainless steel bowl until stiff. Fold ¼ of the egg whites into the melted chocolate mixture, then fold in the whip cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature.
To Assemble Death by Chocolate
Place a closed 9” by 3” springform pan on a baking sheet. Set the top half of the chocolate brownie inside the pan, top half up. Ladle 1 ½ cups of ganache into the pan over the brownie.
Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
Spoon the mocha mousse on top of the meringue, spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in the freezer for 30 minutes or refrigerate for1 hour.
Remove the cake from the freezer and cut around the edges to release from the springform pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the top and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
Fill a pastry bag fitted with a large star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circles of stars until the top of the cake is covered. Refrigerate the Death by Chocolate for at least 4 hours, and preferable 12 hours before cutting and serving.
Prepare the Mocha Rum Sauce (the sauce can be prepared just prior to serving or several hours in advance). To serve, cut the Death by Chocolate into desired number of servings. Heat the blade of a serrated slicer under hot running water before each slice. Before placing the cake slice on the 10” diameter plates, flood the base of each plate with 3 to 4 tablespoons Mocha Rum Sauce, then place a piece of cake in the center of each plate. Serve immediate.
Mocha Rum Sauce
6 oz unsalted butter
1 1/3 cup cups granulated sugar
8 tablespoons unsweetened cocoa, shifted
3 tbs Myer’s Dark Rum
¼ teaspoon salt
4 tablespoons instant coffee
1 teaspoon pure vanilla extract
Heat the butter in a 2 ½ quart saucepan over medium hate. When melted, add sugar, heavy cream, sift cocoa, 2 tablespoons rum and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract and the remaining tablespoon of rum and stir until smooth. Allow to cool to room temperature before serving.
Simply the Best Chocolate Brownie
4 tablespoons plus 1 tsp unsalted butter
¼ cup plus 1 tsp all-purpose flour
2 tbs unsweetened cocoa
1 tsp baking powder
½ tsp salt
3 oz unsweetened chocolate, broken into ½ oz pieces
2 oz semi-sweet chocolate, broken into ½ oz pieces
3 eggs
1 cup granulated sugar
1 tsp pure vanilla extract
¼ cup sour cream
Equipment
Measuring spoons
Measuring cup
9x9x2 square cake pan
sifter
waxed paper
double boiler
film wrap
whisk
electric mixer with balloon whisk
rubber spatula
serrated slicer
Directions
Preheat oven to 325 degrees.
Lightly coat a 9”x 9” x 2” square cake pan with 1 teaspoon butter, then flour the pan with 1 teaspoon flour, shaking out the excess.
Sift together the remaining ¼ cup of flour, cocoa, baking powder, and salt onto the waxed paper. Set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium high heat. Place the 3 oz unsweetened chocolate, remaining 4 tablespoons of butter, and 2 oz of semi-sweet chocolate in the top half of the double boiler. Tightly over the top with film wrap. Heat for 4 ½ to 5 minutes, remove from the heat, and stir until smooth.
Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whisk. Mix on high until slightly thickened, about 1 ½ minutes. Add the melted chocolate mixture to the egg mixture and mix on medium for about 30 seconds. Add the sifted ingredients, mix on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds.
Remove the bowl from the mixer and use a rubber spatula to combine thoroughly.
Pour the batter into the prepared cake pan, spreading evenly, including the corners. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
Remove the brownie from the oven and allow to cool in the pan at room temperature about 10 to 15 minutes. Use a serrated slicer to cut into 12 portions.