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Ingredientes
- 4 x Egg whites
- 1/8 tsp Cream of tartar
- 1/8 tsp Salt
- 1 1/4 c. Granulated sugar
- 2 Tbsp. Unsweetened cocoa, sifted
- 1 Tbsp. Cornstarch
- 6 ounce Semisweet chocolate, broken into 1/2-oz pcs
- 1 1/2 c. Heavy cream
- 3 x Egg whites
- 2 Tbsp. Granulated sugar
- 1 tsp Unsalted butter
- 1 tsp All purpose flour
- 1 x Recipe "Simply the Best Chocolate Brownie" (separate recipe), uncooked
- 1 1/2 c. Heavy cream
- 3 Tbsp. Unsalted butter
- 22 ounce Semisweet chocolate, broken into 1/2-oz pcs, (YES, 22 ounce!)
- 14 ounce Semisweet chocolate, broken into 1/2-oz pcs, (YES, 14 ounce!)
- 4 ounce Unsweetened chocolate, broken into 1/2-oz pcs
- 1/2 c. Water
- 4 Tbsp. Instant coffee
- 2 Tbsp. Cocoa, sifted
- 5 x Egg whites
- 2 Tbsp. Granulated sugar
- 3/4 c. Heavy cream
- 1 x Recipe Mocha Rum Sauce, (separate recipe)
Direcciones
- NO. The _ORIGINAL_ Death by Chocolate Cake by Marcel Desaulniers of the Trellis resturaunt is made with a brownie, NOT cake.
- I have made this cake and it is deadly! It makes 12 slices, but even so, you cannot eat a whole slice. If you plan on attempting this, PLEASE! read through ALL of the directions carefully and allow at LEAST 2 days
- (preferably 3) to make this. And make sure it is the ONLY thing you are trying to do at the time.
- Here is the original recipe in all of its chocolate glory (or possibly should I say _gory_):EQUIPMENT: measuring c., measuring spoons, sifter, 9 inch cardboard cake circle, parchment paper, 2 baking sheets, electric mixer with balloon whip, rubber spatula, pastry bag, double boiler, film wrap, 4 stainless steel bowls (1 large), 2 whisks, 9 by 1 1/2 inch cake pan, 12 inch serrated slicer, 2 1/2 qt saucepan, 9 by 3 inch spring form pan, serrated knife, large metal spoon, cake spatula, large star tip
- METHOD:Preheat the oven to 225 degrees Fahrenheit.
- Using a 9 inch cake circle as a 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 tartar, and salt in the bowl of an electric mixer fitted with a balloon whip.. Whisk on high till soft peaks form, about 45 to 50 seconds. Gradually add in 1 c. sugar while continuing to whisk on high. Whisk till stiff, about 1 1/2 min. Remove the bowl from the mixer and use a rubber spatula to mix in and thoroughly combine the remaining 1/4 c. sugar, 2 Tbsp. cocoa and the cornstarch. Fill a pastry bag (with no tip) with the cocoa meringue.
- Fill the traced parchment circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle.
- Place the meringue in the preheated oven and bake for 15 min. Lower the oven temperature to 200 degrees Fahrenheit and bake for 2 hrs and 45 min. Remove from the oven and allow to cold for 45 min before handling. Raise oven temperature to 325 degrees Fahrenheit.
- WHILE THE MERINGUE IS BAKING, PREPARE THE CHOCOLATE MOUSSE. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 6 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to heat slowly, about 9 to 10 min. Remove from heat and stir till smooth. Keep at room temperature till needed.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 809 | |
| Calories from Fat 627 | 78% |
| Total Fat 74.09g | 93% |
| Saturated Fat 45.82g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 66mg | 3% |
| Potassium 939mg | 27% |
| Total Carbs 60.3g | 16% |
| Dietary Fiber 18.4g | 61% |
| Sugars 26.04g | 17% |
| Protein 15.18g | 24% |
