Chocolate Death
3/4 cup unsalted butter
2 1/2 pounds semi sweet chocolate, high quality
5 eggs, separated
1 1/2 tablespoons instant coffee
6 tablespoons Kirschwasser
6 tablespoons creme de cacao, dark
1/2 cup creamy peanut butter
3 cups heavy cream
1/2 cup powdered sugar
1/8 teaspoon salt
FROSTING:
8 ounces semisweet chocolate
1 tablespoon powdered sugar
3 tablespoons milk
Melt butter and chocolate together in top of double boiler over simmering water. Don’t let water boil or chocolate exceed 115ºF. In large bowl combine well the egg yolks, instant coffee, Kirschwasser, Creme de Cacao and peanut butter, and reserve. Whip cream to stiff peaks and refrigerate. Whip egg whites to form soft peaks. Add sugar and salt and continue whipping to form stiff peaks.
Add chocolate mixture to egg yolk mixture, stirring constantly to mix well. Fold in beaten egg white. Finally, fold in chilled cream. Pour into 10″ springform pan and cover with plastic wrap, then refrigerate overnight. FROSTING: melt chocolate, milk and powdered sugar together, in double boiler. Thin with coffee to reach spreading consistency. Remove cake from pan and spread frosting on top and sides. Refrigerate to set frosting. Serve in very small portions.
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