**death by chocolate

3      Squares       nonsweet chocolate
                        Coarsely chopped (1 oz sq's)
   2      Squares       semisweet chocolate
                        Coarsely chopped (1 oz sq's)
     1/4  Cup           Unsalted butter
   3      Large         eggs
   1      Cup           Sugar
   1      Teaspoon      vanilla extract
     1/4  Cup           All-purpose flour
   1      Teaspoon      baking powder
     1/2  Teaspoon      Salt
     1/4  Cup           Sour cream
                        chocolate Ganache -- divided
                        Cocoa meringue
                        Mocha mousse
                        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
t

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 
t

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 follow.