If preparing all in one day...
Start by preparing the Cocoa Meringue. While the meringue is baking, prepare the Chocolate Mousse, refrigerate until needed. Then prepare the Chocolate Ganache, allow to sit at room temperature until needed. Prepare the Mocha Mousse, refrigerate until needed. Prepare the Simply the Best Chocolate Brownie, have ready to put in the oven as soon as the meringue comes out.
When meringue is cooled, you should trim it with a serrated knife to fit into 9" springform pan. Brownie should be cut into 2 layers when cooled.
Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Serve immediately.
Recipe printed from http://TheSlowRoastedItalian.com/
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