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Death By Chocolate Help Part # 3 Of 3

Death By Chocolate Help Part # 3 Of 3 is a cakes recipe made with Semisweet Chocolate, Unsweetened Chocolate, Heavy Cream, Granulated Sugar, and Pure Vanilla Extract. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 45 oz
• 2 1/2 oz
• 1 1/8 cup
• 3/4 cup
• 2 tsp
• 15
• 15 tbsp
• 10 tbsp
• 8 tbsp
• 1/2 cup
• 5 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp
• 3/4 tsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Total weight of ingredients: about 10 pounds, 2.1/2oz.

2. 2

   The Chefs Touch!

3. 3

   To prepare in advance, spread the production out over a period of three days.

4. 4

   Day 2: Bake the cocoa meringue & store in a dry place at room temperature (between 68 & 78 degrees).

5. 5

   Prepare the chocolate rum sauce, refrigerate until two hours before service, then bring to room temperature.

6. 6

   Day 3: Prepare the chocolate mousse, mocha mousse & ganache.

7. 7

   Assemble cake.

8. 8

   Use the 9" bottom of the springform pan to trace the circle onto parchment paper.

9. 9

   Be certain that the meringue completely fills the traced circle.

10. 10

    If the meringue is not large enough, the sides of the cake will be uneven.

11. 11

    If the ganache solidifies, place the bowl containing the ganache in a pan of water & stir until the texture is correct for pouring.

12. 12

    Use several toothpicks inserted in the sides of the chocolate brownie as guides to accurately halve the brownie horizontally.