Death By Chocolate Cake

Immoral..I know! Just look at this vision of of deep dark ooey gooey chocolate euphoria!!!!!

Brownie mix-family size.
1. Preheat oven to 359 degrees. Grease and flour a 9 -1/2 inch springform pan.
2. Make brownies according to directions on box. Spread into prepared pan.
3. Bake for about 30 minutes or when a wooden toothpick comes out almost clean.
4. Set aside to cool.

Truffle Mousse
1/3 cup water
1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ozs. semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
Pepperidge Farm Pirouette Rolled Wafers
16 oz. tub whipped topping, thawed
Brandy, if desired

Directions:

1. Pour water into a heavy 2 quart sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring until mixture is boiling, butter melts and gelatine is dissolved. 
2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs one at a time and continue processing. It is at this time that 3 tablespoons of brandy maybe added if you desire.

3. Return mousse back to sauce pan and cook over medium/low heat until mixture thickens. Stir constantly. Be careful not to let scorch.

4. Pour mixture into a bowl and place in refrigerator. Let cool until it is just barely cool, stirring occasionally. Do not let it set up.

5. When it is cool enough remove from refrigerator.

6. It is at this time you take the cooled brownie and release it from the pan. I loosen the brownie from the bottom of the springform pan and transfer it to a pretty plate. Then just using the round ring of the pan, I put it around the brownie to help hold the next ingredients in place until they set up.

7. I use about 2 cups of the mousse mixture and spread it over the brownie. Then I take the cookies and cut them in half. Line them all around the edge of the brownie, pushing slightly into the mousse to help them in place. I then remove about 1/3 cup of remaining mousse and put it into a piping tube.

8. With the remaining mousse, I add a 16 oz. tub of thawed whipped topping. Fold together until no white streaks remain. Spoon this into the springform pan and spread smooth. Now you can decorate the top of the cake with the piping tube. I just make about 6 circles and then draw a toothpick through to create my decoration.

9. Refrigerate at least 4 hours. When ready to serve let cake warm up about half an hour so it is easy to cut.

This one is definitely not for the weak of heart!!


Pin It