1/1 Photo of Death by Chocolate a La Trellis
Warning: This dessert is not meant to be eaten, or baked, by the faint of heart!! Created by Marcel Desaulniers of The Trellis restaurant in Williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. I have not made it yet myself, but I have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. Be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. A double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. If you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. You can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. Recipe from "Death by Chocolate: the last word on a consuming passion" by Marcel Desaulniers.
My Private Note
9 Inch ...
Units: US | Metric
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 1/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa, sifted
- 1 tablespoon cornstarch
- 6 ounces semisweet chocolate, in 1/2 oz pieces
- 1 1/2 cups heavy cream
- 3 egg whites
- 2 tablespoons granulated sugar
CHOCOLATE BROWNIE LAYER (May Subst with Boxed Brownie Mix)
- 1 teaspoon unsalted butter
- 1 teaspoon all-purpose flour
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ounces unsweetened chocolate, in 1/2 oz pieces
- 2 ounces semisweet chocolate, in 1/2 oz pieces
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups heavy cream
- 3 tablespoons unsalted butter
- 22 ounces semisweet chocolate, in 1/2 oz pieces
- 14 ounces semisweet chocolate, in 1/2 oz pieces
- 4 ounces unsweetened chocolate, in 1/2 oz pieces
- 1/2 cup water
- 4 tablespoons instant coffee
- 2 tablespoons cocoa, sifted
- 5 egg whites
- 2 tablespoons granulated sugar
- 3/4 cup heavy cream
MOCHA RUM SAUCE
- 1Take a deep breath. Make sure that you will have several uninterrupted hours to cook, and that you've cleaned off all of your kitchen space. Preheat the oven to 225°F
- 2Good job! Now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.
- 3COCOA MERINGUE LAYER:
- 4Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.
- 5Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.
- 6Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.
- 7Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.
- 8Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.
- 9Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.
- 10CHOCOLATE MOUSSE LAYER:
- 11You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).
- 12Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).
- 13Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
- 14Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.
- 15Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).
- 16Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
- 17Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).
- 18CHOCOLATE BROWNIE LAYER:
- 19Make sure that the oven is still set to 325°F
- 20Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).
- 21Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.
- 22Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.
- 23Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.
- 24Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.
- 25Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.
- 26Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.
- 27Add the sour cream and mix on medium for 5 seconds.
- 28Remove the bowl and use a spatula to thoroughly combine any unmixed elements.
- 29Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.
- 30Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.
- 31Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.
- 32Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.
- 33GANACHE LAYER:.
- 34Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
- 35Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- 36MOCHA MOUSSE:.
- 37Set up another double boiler.
- 38Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.
- 39Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.
- 40Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.
- 41Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.
- 42Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.
- 43Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.
- 44MOCHA RUM SAUCE:.
- 45Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.
- 46Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.
- 47Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.
- 48Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.
- 49Allow to cool before serving.
- 51Put a closed 9x3 inch springform pan on a baking sheet.
- 52Carefully place the top half of the brownie circle inside, topside up.
- 53Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).
- 54Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.
- 55Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.
- 56Spoon the mocha mousse evenly on top of the cocoa meringue.
- 57Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.
- 58Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.
- 59Take out the cake and cut along the inside of the pan to release it.
- 60Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.
- 61Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.
- 62Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).
- 63Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.
- 64To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).
- 65Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile. And a stiff drink ;).
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Nutritional Facts for Death by Chocolate a La Trellis
Serving Size: 1 (309 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1460.8
- Calories from Fat 1108
- Total Fat 123.1 g
- Saturated Fat 76.0 g
- Cholesterol 236.2 mg
- Sodium 349.2 mg
- Total Carbohydrate 110.9 g
- Dietary Fiber 22.4 g
- Sugars 65.6 g
- Protein 25.0 g