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Receta Death By Chocolate Pt 1
by Global Cookbook

Death By Chocolate Pt 1
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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

  1. NO. The _ORIGINAL_ Death by Chocolate Cake by Marcel Desaulniers of the Trellis resturaunt is made with a brownie, NOT cake.
  2. 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
  3. (preferably 3) to make this. And make sure it is the ONLY thing you are trying to do at the time.
  4. 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
  5. METHOD:Preheat the oven to 225 degrees Fahrenheit.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. continued in part 2