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.