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[other recipes are available in this archive]
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Combine first 3 ingredients in top of a double boiler; bring water to a boil.
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Reduce heat to low; cook, stirring occasionally, until chocolate and butter melt.
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Remove chocolate mixture from heat, and set aside.
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Beat eggs, sugar and vanilla at medium-high speed with an electric mixer until slightly thickened (about 1 1/2 minutes).
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Add chocolate mixture, and beat at medium speed until blended.
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Combine flour and next 3 ingredients; gradually add to chocolate mix.
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Remove from refrigerator.
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Using a serrated knife, cut brownie in half horizontally.
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Place top half, cut side down, in a 9-inch springform pan.
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Pour 1 1/2 cups Chocolate Ganache over layer.
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Using a serrated knife, carefully trim Cocoa Meringue to fit inside of pan.
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Place meringue, top side up, on Chocolate Ganache, pressing down gently.
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Place pan on a cookie sheet.
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Spread Mocha Mousse evenly over meringue, and top with remaining brownie layer, cut side down.
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Cover brownie and refrigerate 1 hour or place in freezer 30 minutes.
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Remove sides of pan, and pour remaining Chocolate Ganache over top, spreading evenly on top.
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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.
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Cover and chill 4 to 8 hour.
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To serve, heat a serrated knife blade under hot running water, and dry with a towel before sliding.
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Pour 2 to 4 tablespoons Mocha Rum Sauce on a plate, and arrange cake slide in center.
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Serve immediately, Recipes for Chocolate Ganache, Cocoa Meringue, Mocha Mousse, Chocolate Mousse, and Mocha Rum Sauce elsewhere.
