Death By Chocolate Help Part No 3 Of 3

Ingredients

45 oz semisweet chocolate 2 1/2 oz unsweetened chocolate 1 1/8 cup heavy cream 3/4 cup granulated sugar 2 tsp pure vanilla extract 15 eggs 15 tbsp plus 1 ts unsalted butter 10 tbsp cocoa 8 tbsp plus 1 ts all-purpose flour 1/2 cup water 5 tbsp instant coffee 2 tbsp sour cream 1 tbsp cornstarch 2 tsp pure vanilla extract 2 tsp dark rum 3/4 tsp salt 1/2 tsp baking powder 1/8 tsp cream of tartar	Advertisements

Preparation
 
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.

 

 
Servings: 1

 

Death By Vanilla Pudding
soak tapioca in 2 cups cold water in refrigerator overnight. Drain and place in a large sauce pan with cream and 2 cups water. Bring to a boil, add sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you don t) Beat eggs to a froth (Upload by user)

Deb s Zabaglione
On top of a double boiler or bain marie, whisk the egg yolks and sugar until dissolved. (I use an electric hand mixer) Add the marsala slowly, while whisking constantly. Continue to whisk until the mixture is thick and VERY fluffy. Serve warm in a pretty long stemmed glass. (Upload by user)

Debbie s Bread Pudding
Butter the bread and arrange, buttered side down, in a 10" baking dish. = Combine all the other ingredients, and whisk together until well blended.= Pour the mixture over the = bread in the baking dish. Bake at 325 until set, about 45 minutes. For a = very moist finished (Upload by user)

Debbie s Carrot Cake
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13x9x2 inch baking pan. Bake at 350 for 50 60 minutes or until cake tests done. Cool. Frost cooled cake with (Upload by user)

Debbie s Date Balls
Combine sugars, dates, coconut and butter. Cook 2 to 3 minutes, stirring constantly. Remove from heat and add nuts and rice krispies. Butter hands, roll into balls and coat with powdered sugar. Deborah Branning SOURCE: Mama s Favorite Recipes (Frances Turfitt) Shar (Upload by user)

Decadent Chocolate Cherry Fruitcake
Heat oven to 350 degrees. Grease and flour bottom and sides of 6 or 12 cup Bundt pan or 10 inch tube pan. Combine water, kirsch, oil and egg in large bowl. Add remaining ingredients and stir by hand until combined. Cool in pan 25 minutes; loosen edges and remove from pan. C (Upload by user)

Decadent Fat Free Chocolate Cake
Preheat oven to 350øF. Spray 9x9 inch square baking pan with cooking spray. In a large bowl combine flour, cocoa, cornstarch, baking powder and salt. In a medium bowl with wire whisk or fork, stir together sugar and water 1 minute. Add egg whites and corn syrup; stir (Upload by user)

Decadent Holiday Chocolate Torte
SNOWY WHITE CUT OUTS (optional) HERSHEY S Holiday Candy Coated Bits (optional) Heat oven to 350øF. Line bottom and sides of 9 inch springform pan with foil; grease foil. In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat (Upload by user)

Decadent Mixed Nut Chocolate Tart
*(Oregon hazelnuts, almonds, walnuts) Yield: 6 to 8 servings. Heat oven to 450. Line an 8 inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides br (Upload by user)

Decorating Icing
Place egg whites and sugar in large bowl, and on low speed of electric mixer, beat together until sugar is moistened. Increase speed to high; beat until glossy and stiff peaks forms when beaters are lifted, about 5 minutes. If icing is too thick for decorating, beat in few (Upload by user)
TAG: sugar, icing, decorating, ,

Deep Chocolate Torte With Coffee Buttercream
Line 2 greased jelly roll pans, 15x10x1 inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1 1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a br (Upload by user)
TAG: buttercream, mixture, large, spread, chocolate, layer, layers, whites, sugar, chill, preserves, rosettes, ganache, transfer, remaining, coffee, torte, paper, peaks, covered, minutes, remove, ,

Deep Dark Chocolate Cake
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9 inch round baking pans or one 13x9x2 inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer (Upload by user)
TAG: baking, minutes, decrease, hershey, frosting, sugar, mixer, flour, ,

Deep Dish Blueberry Pie
: for the dough: 1 1/3 c All Purpose Flour 2 TB sugar 1/4 ts salt 1/2 c Cold Unsalted Butter cut : into bits 1 lg Egg Yolk, Beaten Lightly : With 1 1/2 Tablespoons Ice : Water : For the filling: 3 TB cornstarch 3 TB rum or water 1 TB f (Upload by user)
TAG: dough, sugar, filling, mixture, crust, water, flour, ,

Deep Dish Peach Cobbler
Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside. In a 1 quart saucepan, stir together sugar, cornstarch and ci (Upload by user)
TAG: peaches, grams, aside, syrup, peach, ,

Deep Dish Peach Pie No2
1) Pre heat the oven to 375ø. Remove and reserve one tablespoon of sugar... 2) In a small bowl, combine the remaining sugar and the cornstarch... 3) In a large bowl, toss the peaches and the lemon juice, then add the sugar mixture, butter and extract. Then turn into a (Upload by user)
TAG: sugar, ,

Deep Dish Peach Pie
juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge (Upload by user)
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