Death By Chocolate Ii

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Servings: 6 Difficulty: Advanced
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A decadent multi-layered chocolate cake with meringue, genoise, mousse, and ganache
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This show-stopping dessert lives up to its name with layers of rich, dark chocolate in every form. It combines a crisp chocolate meringue base, a tender chocolate genoise cake, a light and airy chocolate mousse, and a glossy bittersweet ganache. The flavors are intensely chocolatey yet balanced by the airy textures of the meringue and mousse. Topped with toasted almonds and delicate hazelnut decorations, it is perfect for special celebrations or when you need to impress guests. While labor-intensive, the result is a luxurious, professional-quality cake that chocolate lovers will devour.

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Death By Chocolate Ii

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

Description

This show-stopping dessert lives up to its name with layers of rich, dark chocolate in every form. It combines a crisp chocolate meringue base, a tender chocolate genoise cake, a light and airy chocolate mousse, and a glossy bittersweet ganache. The flavors are intensely chocolatey yet balanced by the airy textures of the meringue and mousse. Topped with toasted almonds and delicate hazelnut decorations, it is perfect for special celebrations or when you need to impress guests. While labor-intensive, the result is a luxurious, professional-quality cake that chocolate lovers will devour.

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 the top of a double boiler.
  3. Heat gently until lukewarm, stirring occasionally.
  4. Remove from heat and transfer to a mixing bowl.
  5. Beat at medium speed for about 15 minutes until stiff, glossy peaks form.
  6. Quickly fold in the cocoa powder to prevent deflation.
  7. Grease a 10-inch springform pan, line the bottom with parchment paper, and grease again.
  8. Pipe the meringue through a pastry bag with a round tip, forming a spiral from the center out to cover the bottom completely.
  9. Bake at 250ðF (121ðC) for 2 hours.
  10. Allow the meringue to cool completely in the pan.
  11. For the Genoise: Grease a 10-inch by 3-inch round baking pan, line with parchment, and grease again.
  12. Combine beaten eggs and sugar in the top of a double boiler.
  13. Heat gently until lukewarm, stirring constantly.
  14. Remove from heat and pour into a mixing bowl.
  15. Beat on high speed for about 10 minutes, or until the batter is thick and forms a ribbon that holds its shape.
  16. Sift flour and cocoa powder into the batter and gently fold to combine.
  17. Fold in the melted butter.
  18. Pour the batter into the prepared pan.
  19. Bake at 350ðF (177ðC) for 35 to 40 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  20. Cool thoroughly in the pan, then remove and unwrap.
  21. For the Mousse: Melt Belgian bittersweet chocolate in the top of a double boiler over simmering water.
  22. Remove from heat and allow to cool slightly.
  23. Beat in egg yolks one at a time until incorporated.
  24. Beat egg whites until soft peaks form.
  25. Lightly fold one-quarter of the beaten egg whites into the chocolate mixture to lighten it.
  26. Gently fold in the remaining egg whites until just combined.
  27. Chill the mousse until ready to assemble.
  28. For the Ganache: Heat bittersweet chocolate and whipping cream together in a double boiler over simmering water until melted.
  29. Blend well until smooth and glossy.
  30. Assembly: Spoon half of the ganache over the cooled meringue layer in the pan and smooth evenly.
  31. Cut the cooled Genoise cake into two thin slices, about 1/4-inch thick each, reserving the rest for another use.
  32. Place one slice of Genoise over the ganache layer.
  33. Spread about half of the mousse over the cake slice.
  34. Top with the second slice of Genoise cake.
  35. Spoon the remaining mousse over the top layer of cake and smooth the surface.
  36. Chill the cake for at least 4 to 6 hours, or until set.
  37. Just before serving, spoon the remaining ganache over the top of the chilled cake.
  38. Carefully line the sides of the cake with chopped toasted almonds.
  39. Decorate the top by placing whole hazelnuts evenly around the surface.
  40. Arrange sliced almonds around each hazelnut to resemble petals.

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, cake, dessert, meringue, genoise, mousse, ganache, indulgent, layered, baking, special occasion, rich, chocolate lover, complex, homemade
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