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Death By Chocolate Recipe

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This recipe for Death By Chocolate, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Dunne
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lbs semi-sweet chocolate such as Callebaut or Valrhona
1/2 cup egg whites- meringue with sugar
1/2 cup brewed coffee
1/3 cup egg yolks
3 Tbl. sugar
1 1/2 cup heavy cream - Whipped
brownie mix

Directions:
Directions:
Crust:
Set up crust in spring-form cheesecake pan. Line bottom with parchment paper. Add 2 Tbl. molasses to brownie mix. Pour 1/3 brownie mix (1/2 inch deep) into spring-form pan. Pour remaining 2/3 onto a cookie sheet lined with parchment. (for the sides) Bake crust 20-25 minutes at 300 degrees. Remove from oven. While still hot, cut the crust that is on the cookie sheet into strips and mold onto the sides of the spring-form pan. Freeze while making filling.
Filling:
Melt chocolate and coffee in double boiler. Don't cook it, just melt it. Remove from heat. Stir in egg yolks. Carefully fold in whipped heavy cream and then egg whites being careful not to deflate. The order is important; yolks, whipped cream, meringue. Pour into prepared crust. Refrigerate at least 24 hours. Remove from pan. May need hot knife to seperate from sides. Peel off parchment paper. The DBC should be creamy and not cakie. Cut it with a very hot knife.
Top with lots of fresh whipped cream, chocolate shards*, and a few strawberries. Remember, presentation is EVERYTHING! Make it tall and dramatic.
* To make the choc. shards, line a cookie sheet with parchment paper, spread a thin layer of melted Callebaut over paper. Freeze for at least 20 minutes. It should chip off the paper easily when ready.

Personal Notes:
Personal Notes:
This famous recipe is a long-time favorite at Aesop's Tables in Wellfleet. The name says it all!

 

 

 

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