Death By Chocolate Help Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-The Chefs Touch!,
Directions:
You will not find the recipe for Death by Chocolate in a
culinary lexicon. It is a contemporary concoction, an amalgam of
cocoa meringue, chocolate mousse, chocolate ganache, chocolate
brownie and mocha mousse, structured in an extraordinary, albeit
sound manner.
A fair warning must be issued that this is a time and money
consuming recipe. It is best to start work on this cake very
early in the day if it is to be served that evening.
Death by Chocolate may be held for two to three days under
refrigeration, but it is at its best when served within 24 hours
of completion. The preparation in one day of all the chocolate
components of this cake might seem overwhelming. To prepare in
advance, spread the production out over a period of three days.
Day 1: Prepare the chocolate brownie and keep refrigerated until
cake assembly.
Day 2: Bake the cocoa meringue and store in a dry place at room
temperature (between 68 and 78 degrees). Prepare the chocolate
rum sauce, refrigerate until two hours before service, then
bring to room temperature.
Day 3: Prepare the chocolate mousse, mocha mousse and ganache.
Assemble cake. Use the 9 inch bottom of the springform pan to
trace the circle onto parchment paper. Be certain that the
meringue completely fills the traced circle. If the meringue is
not large enough, the sides of the cake will be uneven. Do not
be concerned if the meringue slightly overlaps the circle.; any
excess may be trimmed off after the meringue has been baked.
Baked meringues are very brittle; handle with care. Use a very
sharp serrated knife to trim the meringue; otherwise the
meringue will break apart.
If the mocha mousse is prepared several hours in advance of the
assembly of the cake, it should be refrigerated until 1 to
1.1/2 hours before assembly, at which time it should be allowed
to temper at room temperature (if it is too cold it will be too
difficult to spread evenly over the delicate mocha meringue).
If the ganache solidifies, place the bowl containing the ganache
in a pan of hot water and stir until the texture is correct for
pouring.
Use several toothpicks inserted in the sides of the chocolate
brownie as guides to accurately halve the brownie horizontally.
The preparations may also be completed using a hand held mixer,
but preparation time may increase slightly.
For organizational and shopping convenience the following is a
compilation of all the ingredients needed to produce Death By
Chocolate
2 pounds, 13 ounces semisweet chocolate
5.1/2 ounces unsweetened chocolate
4.3/4 cups heavy cream
3.1/4 cups granulated sugar
2 teaspoons pure vanilla extract
15 eggs
15 Tablespoons plus 1 teaspoon ( almost 1/2 pound) unsalted butter
10 Tablespoons cocoa
8 Tablespoons plus 1 teaspoon all- purpose flour
1/2 cup water
5 Tablespoons instant coffee
2 Tablespoons sour cream
1 Tablespoon cornstarch
2 teaspoons pure vanilla extract
2 teaspoons dark rum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon cream of tartar
Total weight of ingredients: about 10 pounds, 2.1/2 ounces.
Total cost of ingredients: it may be less expensive to visit the
Trellis!
Source: The Trellis Cookbook
From The Cooking Files of Sylvia Mease (Cookie Lady)
Source from luhu.jp
culinary lexicon. It is a contemporary concoction, an amalgam of
cocoa meringue, chocolate mousse, chocolate ganache, chocolate
brownie and mocha mousse, structured in an extraordinary, albeit
sound manner.
A fair warning must be issued that this is a time and money
consuming recipe. It is best to start work on this cake very
early in the day if it is to be served that evening.
Death by Chocolate may be held for two to three days under
refrigeration, but it is at its best when served within 24 hours
of completion. The preparation in one day of all the chocolate
components of this cake might seem overwhelming. To prepare in
advance, spread the production out over a period of three days.
Day 1: Prepare the chocolate brownie and keep refrigerated until
cake assembly.
Day 2: Bake the cocoa meringue and store in a dry place at room
temperature (between 68 and 78 degrees). Prepare the chocolate
rum sauce, refrigerate until two hours before service, then
bring to room temperature.
Day 3: Prepare the chocolate mousse, mocha mousse and ganache.
Assemble cake. Use the 9 inch bottom of the springform pan to
trace the circle onto parchment paper. Be certain that the
meringue completely fills the traced circle. If the meringue is
not large enough, the sides of the cake will be uneven. Do not
be concerned if the meringue slightly overlaps the circle.; any
excess may be trimmed off after the meringue has been baked.
Baked meringues are very brittle; handle with care. Use a very
sharp serrated knife to trim the meringue; otherwise the
meringue will break apart.
If the mocha mousse is prepared several hours in advance of the
assembly of the cake, it should be refrigerated until 1 to
1.1/2 hours before assembly, at which time it should be allowed
to temper at room temperature (if it is too cold it will be too
difficult to spread evenly over the delicate mocha meringue).
If the ganache solidifies, place the bowl containing the ganache
in a pan of hot water and stir until the texture is correct for
pouring.
Use several toothpicks inserted in the sides of the chocolate
brownie as guides to accurately halve the brownie horizontally.
The preparations may also be completed using a hand held mixer,
but preparation time may increase slightly.
For organizational and shopping convenience the following is a
compilation of all the ingredients needed to produce Death By
Chocolate
2 pounds, 13 ounces semisweet chocolate
5.1/2 ounces unsweetened chocolate
4.3/4 cups heavy cream
3.1/4 cups granulated sugar
2 teaspoons pure vanilla extract
15 eggs
15 Tablespoons plus 1 teaspoon ( almost 1/2 pound) unsalted butter
10 Tablespoons cocoa
8 Tablespoons plus 1 teaspoon all- purpose flour
1/2 cup water
5 Tablespoons instant coffee
2 Tablespoons sour cream
1 Tablespoon cornstarch
2 teaspoons pure vanilla extract
2 teaspoons dark rum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon cream of tartar
Total weight of ingredients: about 10 pounds, 2.1/2 ounces.
Total cost of ingredients: it may be less expensive to visit the
Trellis!
Source: The Trellis Cookbook
From The Cooking Files of Sylvia Mease (Cookie Lady)
Source from luhu.jp