Death by chocolate help part # 3 of 3

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DEATH BY CHOCOLATE HELP PART # 3 OF 3
  Categories: Desserts, Cakes
       Yield: 1 servings
  
      45 oz Semisweet chocolate
   2 1/2 oz Unsweetened chocolate
   1 1/8 c  Heavy cream
     3/4 c  Granulated sugar
       2 ts Pure vanilla extract
      15    Eggs
      15 tb Plus 1 ts unsalted butter
      10 tb Cocoa
       8 tb Plus 1 ts all-purpose flour
     1/2 c  Water
       5 tb Instant coffee
       2 tb Sour cream
       1 tb Cornstarch
       2 ts Pure vanilla extract
       2 ts Dark rum
     3/4 ts Salt
     1/2 ts Baking powder
     1/8 ts Cream of tartar
  
   Total weight of ingredients: about 10 pounds, 2.1/2oz.
   Total cost of ingredients: it may be less expensive to visit the Trellis!
   
   For organizational & shopping convenience the above is a compilation of
   all the ingredients needed to produce Death By Chocolate
   The Chefs Touch!
   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 & mocha mousse, structured
  in
   an extraordinary, albeit sound manner.
   A fair warning must be issued that this is a time & 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 & keep refrigerated until cake
   assembly.
   
     Day 2:  Bake the cocoa meringue & store in a dry place at room
  temperature
   (between 68 & 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 & ganache.
   Assemble cake. Use the 9" 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 water & 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.
  
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