- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
20 minutes
Prep: 10 minutes
Cook: 10 minutes
521 calories per serving view nutrition facts
Be the first to add a photo of this recipe!
| 3 | ounces | chocolate unsweetened | coarsely chopped |
| 2 | ounces | chocolate (semi-sweet) | semi-sweet, coarsely chopped |
| 1/4 | cup | butter, unsalted | |
| 3 | large | eggs | |
| 1 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | sour cream | |
| 1 | x | other recipe | chocolate ganache, divided |
| 1 | x | other recipe | cocoa meringue |
| 1 | x | other recipe | mocha mousse |
| 1 | x | other recipe | mocha rum sauce |
[other recipes are available in this archive]
Combine first 3 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate and butter melt. Remove chocolate mixture from heat, and set aside.
Beat eggs, sugar and vanilla at medium-high speed with an electric mixer until slightly thickened (about 1 1/2 minutes). Add chocolate mixture, and beat at medium speed until blended. Combine flour and next 3 ingredients; gradually add to chocolate mix.
Remove from refrigerator. Using a serrated knife, cut brownie in half horizontally. Place top half, cut side down, in a 9-inch springform pan.
Pour 1 1/2 cups Chocolate Ganache over layer.
Using a serrated knife, carefully trim Cocoa Meringue to fit inside of pan.
Place meringue, top side up, on Chocolate Ganache, pressing down gently.
Place pan on a cookie sheet.
Spread Mocha Mousse evenly over meringue, and top with remaining brownie layer, cut side down. Cover brownie and refrigerate 1 hour or place in freezer 30 minutes. Remove sides of pan, and pour remaining Chocolate Ganache over top, spreading evenly on top.
Place a star-shaped tip with a large opening in a decorating bag, and fill bag with Chocolate Mousse, pipe stars on top of cake. Cover and chill 4 to 8 hour.
To serve, heat a serrated knife blade under hot running water, and dry with a towel before sliding. Pour 2 to 4 tablespoons Mocha Rum Sauce on a plate, and arrange cake slide in center. Serve immediately, Recipes for Chocolate Ganache, Cocoa Meringue, Mocha Mousse, Chocolate Mousse, and Mocha Rum Sauce elsewhere.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 361mg | 15% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 3.0g | 11% |
| Sugars 56.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
We all know the Christmas morning routine. The parents get as much sleep as they can because they’re parents while the kids are up bright and early at about 6 a.m....
I'm from Nova Scotia and my aunt from Cape Breton has made these delicious little tarts since I was a little girl. I have no idea where the name comes from and neither does she but they are definitely worth trying! YUM!
