>A friend and I got into a discussion about death by chocolate. I said
>there are so many different recipes for this.
>So, could some kind folks post some recipes that I can pass on?

Here is a rather expensive & complicated Death by Chocolate. If you
have the budget & patience it's worth it.
-nuke


Death by Chocolate

2 Chocolate Oblivion Truffle Torte Layers
1 Bittersweet Chocolate Truffle Layer
The Ultimate Chocolate Ganache
Chocolate Espresso Fudge Sauce

Chocolate Oblivion Truffle Torte
(recipe makes 1, 2 needed)

1 lb (16 oz) bittersweet chocolate
1 cup (8 oz) unsalted butter
6 large eggs

Preheat oven to 425 F.
Set a large metal bowl over a pot of hot, not simmering water. The
bottom of the bowl should not touch the water. Combine chocolate and
butter in the bowl and let stand, stirring occasionally until smooth and
melted, or microwave on high power in 15-second bursts stirring between
bursts. Remove from microwave before chocolate is completely melted and
then stir until fully melted.
In a large bowl over simmering water heat the eggs, stirring constantly
to prevent curdling until just warm to the touch. Remove from the heat
and beat with a stand mixer using a whisk until triple in volume and
soft peak forms when the beater is raised, about 5 minutes. (If using a
hand mixer beat over simmering water until the eggs are hot to the
touch, about 5 minutes, remove from the heat and beat until cool)
Using a large whip or rubber spatula fold half the eggs into the
chocolate mixture until almost incorporated. Fold the remaining egg
mixture into the chocolate mixture until just blended and no streaks
remain. Finish by using a rubber spatula to ensure that the heavier
mixture at the bottom is incorporated. Scrape into an 8 inch spring
form pan at least 2 1/2 inches high which has been buttered and lined
with buttered parchment or wax paper.

Wrap the outside of the pan with a double layer of heavy-duty foil. Set
the pan into a larger pan such as a roaster and surround it with 1 inch
of very hot water. Bake 5 minutes then cover loosely with a piece of
buttered foil. Bake 10 minutes more. The cake will look soft, but this
is normal.
Remove the cake from the oven and let cool on a rack for 45 minutes.
Cover with plastic wrap and refrigerate for at least 3 hours or until
very firm (still in spring form pan).
Cover a plate with plastic wrap and have a serving plate at hand. To
unmold the cake, wrap the pan with hot, wet towels (we stuck wet
dishtowels in the microwave) and run a thin knife around the edge.
Release the sides of the pan. Invert the cake on the plastic covered
plate and put hot wet towels on the bottom of the pan. Remove the pan
bottom, peel off the paper and invert the cake onto the serving plate.


Bittersweet Chocolate Truffle Layer

1 lb bittersweet chocolate, finely chopped
1 cup heavy cream
6 Tbsp pure maple syrup

Place the bittersweet chocolate in a medium bowl. In a small saucepan
over medium heat, bring the cream and maple syrup to a gentle boil.
Pour the hot cream mixture over the chocolate and let the mixture stand
for 30 seconds to melt the chocolate. Gently whisk until smooth.
Spread the mix on the top of one of the torte layers and then top with
the other torte.


The Ultimate Chocolate Ganache

2 cup heavy cream
4 Tbsp unsalted butter
4 Tbsp granulated sugar
12 oz semi-sweet chocolate, broken into 1/2 ounce pieces
6 oz unsweetened chocolate, broken into 1/2 ounce pieces
4 oz white chocolate, broken into 1/2 ounce pieces

Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over
medium-high heat. Stir to dissolve the sugar. Bring the mixture to a
boil. Place the chocolates in a stainless steel bowl. Pour the boiling
cream mixture over the chocolates and allow to stand for 5 minutes.
Stir until smooth. Allow to cool to room temperature
Cover the cake in the Ganache.



Chocolate Espresso Fudge Sauce

1/3 cup unsweetened cocoa powder
1 tsp espresso powder (if you cant find this, grind espresso beans to a
fine powder consistency)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 oz semi-sweet chocolate, finely chopped
1 Tbsp unsalted butter
1 tsp vanilla extract

In a medium saucepan, stir together the cocoa, espresso powder and
sugar. Slowly whisk in the milk and cream. Stir in the corn syrup.
Cook over medium heat, stirring constantly until the sugar is completely
dissolved. Raise the heat to medium-high and while continuing to stir,
bring the mixture to a boil. Remove the pan from the heat and add the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
Whisk until smooth. Stir in the butter and vanilla. Heat and serve
over pieces of the cake when serving.


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