Ingredients
-
-
4
-
1/8
-
1/8
-
1 1/4
-
2
-
1
-
-
6
-
1 1/2
-
3
-
2
-
-
1
-
1
Directions
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 9×1 1/2 inch cake pan, and a 9×3 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
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Steps
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1
Done
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Take 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 225f |
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2
Done
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Good Job! Now Trace a 9-in Circle Onto Parchment Paper Using a Cardboard Cake Circle and Put It Onto a Baking Sheet. |
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3
Done
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Cocoa Meringue Layer: |
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4
Done
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Put 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. |
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5
Done
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Gradually Add 1 Cup Sugar While Still on High. Continue to Whip Until the Peaks Are Stiff, About Another 1 1/2 Minutes. |
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6
Done
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Remove 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. |
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7
Done
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Fill 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. |
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8
Done
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Place the Meringue in the Oven and Bake For 15 Minutes. Then Lower the Oven Temperature to 200f and Bake For 2 Hour, 45 Minutes More. |
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9
Done
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Remove the Meringue For the Oven and Let It Cool on a Rack For About 45 Minutes Before Handling. Raise the Oven Temperature to 325f. |
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10
Done
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Chocolate Mousse Layer: |
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11
Done
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You 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). |
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12
Done
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Place 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). |
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13
Done
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Allow the Chocolate to Melt Slowly, About 9 to 10 Minutes. Remove from Heat and Stir Until Smooth. Keep at Room Temperature Until Needed. |
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14
Done
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Place 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. |
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15
Done
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Whisk 3 Eggs Whites in a Large Stainless Steel Bowl, Until Soft Peaks Form (about 3 Minutes). |
