Death By Chocolate

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Servings: 6 Difficulty: Advanced
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A decadent, multi-layered chocolate dessert featuring meringue, genoise, mousse, and ganache.
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This ultimate chocolate dessert lives up to its name with layers of rich, indulgent flavors. It combines a crisp chocolate meringue base, a tender chocolate genoise cake, airy chocolate mousse, and a silky smooth ganache. The texture contrasts are delightful, ranging from crunchy to creamy. Perfect for special celebrations or when you need to impress guests with a show-stopping centerpiece. It requires patience to assemble the multiple components, but the result is a truly luxurious experience that chocolate lovers will adore. Best served chilled to allow the layers to set properly.

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Death By Chocolate

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 201.7

Description

This ultimate chocolate dessert lives up to its name with layers of rich, indulgent flavors. It combines a crisp chocolate meringue base, a tender chocolate genoise cake, airy chocolate mousse, and a silky smooth ganache. The texture contrasts are delightful, ranging from crunchy to creamy. Perfect for special celebrations or when you need to impress guests with a show-stopping centerpiece. It requires patience to assemble the multiple components, but the result is a truly luxurious experience that chocolate lovers will adore. Best served chilled to allow the layers to set properly.

Ingredients

Directions

  1. Preheat oven to 250&# 194;°F (121ðC) for the meringue a (177ðC)nd 350ðF for the genoise.
  2. For the meringue: Combine egg whites and sugar in a heatproof bowl over simmering water until lukewarm.
  3. Remove from heat and beat with an electric mixer on medium speed for about 15 minutes until stiff peaks form.
  4. Quickly fold in cocoa powder to prevent deflation.
  5. Grease a 10-inch springform pan, line with parchment, and grease again.
  6. Pipe meringue in a spiral from center to edge to cover the bottom completely.
  7. Bake at 250ðF (121ðC) for 2 hours, then cool completely in the pan.
  8. For the genoise: Combine eggs and sugar over simmering water until lukewarm.
  9. Beat on high speed for 10 minutes until batter forms a ribbon.
  10. Sift flour and cocoa over batter and fold gently to combine.
  11. Fold in melted butter.
  12. Pour into a greased and lined 10x3 inch round pan.
  13. Bake at 350ðF (177ðC) for 35-40 minutes until springy to touch.
  14. Cool thoroughly, then remove from pan. Slice horizontally into two 1/4-inch layers.
  15. For the mousse: Melt chocolate over simmering water and cool slightly.
  16. Beat in egg yolks one at a time.
  17. Whip remaining egg whites to soft peaks and fold into chocolate mixture.
  18. For the ganache: Melt chocolate and heavy cream together over heat until smooth.
  19. To assemble: Spread half the ganache over the meringue base.
  20. Place one cake layer over the ganache.
  21. Spread half the mousse over the cake.
  22. Top with second cake layer and remaining mousse.
  23. Chill for at least 4-6 hours until set.
  24. Before serving, top with remaining ganache.
  25. Garnish sides with chopped toasted almonds and top with hazelnuts and almond slices.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 201.7kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 35.2mg2%
Total Carbohydrate 49.5g17%
Dietary Fiber 2.5g10%
Sugars 45.3g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, dessert, ganache, mousse, meringue, genoise, cake, indulgent, layered, rich, special occasion, baking, chocolate cake, chocolate mousse, chocolate ganache, chocolate meringue, decadent, sweet, treat, chocolate lover
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