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1
Place a closed 9 by 3-inch spring-form pan on a baking sheet.
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2
Set the top half of the chocolate brownie inside the pan top side up.
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3
Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie.
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4
Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan.
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5
Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
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6
Spoon the mocha mousse on top of the cocoa meringue spreading evenly.
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7
Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse.
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8
Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.
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9
Remove from the freezer and cut around the edges to release from the spring-form pan.
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10
Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake.
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11
Refrigerate the cake for 10 to 15 minutes to set the ganache.
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12
Fill a pastry bag with a star tip with the chocolate mousse.
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13
Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake.
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14
Continue to pipe out circle of stars until the top of the cake is covered.
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15
Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
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16
Heat the butter in a 2 1/2 quart saucepan over medium heat.
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17
When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt.
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18
Stir with a whisk to combine.
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19
Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring.
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20
Remove the saucepan from the heat.
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21
Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth.
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22
Allow to cool to room temperature before serving.
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23
To serve, cut the Death By Chocolate into the desired number of servings.
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24
Heat the blade of a serrated slicer under hot running water before slicing into the cake.
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25
Repeat this procedure after making each slice.
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26
Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate.
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27
Serve immediately.
