Death By Chocolate A La Trellis Recipe

Name: Death By Chocolate A La Trellis
Prep time: 720 min
Cook time: 1680 min
Total time: 2400 min
Yield: Serves 1 or more
Ingredients: Egg Whites; Cream Of Tartar; Salt; Granulated Sugar; Unsweetened Cocoa; Cornstarch; Semisweet Chocolate; Heavy Cream; Unsalted Butter; All Purpose Flour; Baking Powder; Unsweetened Chocolate; Eggs; Pure Vanilla Extract; Sour Cream; Water; Instant Coffee; Cocoa; Dark Rum

Indulge in pure chocolate decadence with Marcel Desaulniers' legendary Death by Chocolate à la Trellis! This show-stopping dessert, featured in his acclaimed cookbook "Death by Chocolate: The Last Word on a Consuming Passion," is a rich, layered masterpiece. Warning: This recipe is ambitious, demanding time and precision, but the reward is unparalleled chocolate bliss. Prepare to be amazed by the interplay of textures and intense chocolate flavors. Perfect for special occasions or impressing sophisticated palates, this recipe is an experience in itself. Get ready for a chocolate adventure!

Prep Time 720 mins

Cook Time 1680 mins

Calories 1460.8 kcal

Protein 50g

Rating 5.0 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Death By Chocolate A La Trellis

Egg Whites
Cream Of Tartar
Salt
Granulated Sugar
Unsweetened Cocoa
Cornstarch
Semisweet Chocolate
Heavy Cream
Unsalted Butter
All Purpose Flour
Baking Powder
Unsweetened Chocolate
Eggs
Pure Vanilla Extract
Sour Cream
Water
Instant Coffee
Cocoa
Dark Rum

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Death By Chocolate A La Trellis? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Death By Chocolate A La Trellis

Prepare the chocolate cake layers: Preheat oven to 350°F (175°C). Grease and flour your 9x1 1/2 inch cake pan. Prepare your batter according to the recipe and bake until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Prepare the chocolate mousse: In a double boiler, melt chocolate and butter gently. Whisk in eggs one at a time until smooth and glossy. Whip the cream separately to soft peaks and fold gently into the chocolate mixture.
Assemble the dessert: Place one cake layer on a 9-inch cardboard cake circle. Spread a layer of chocolate mousse evenly over the cake. Top with another cake layer, and repeat the mousse layer. Finish with the final cake layer. Refrigerate for at least 4 hours or overnight.
Prepare the ganache: Combine chocolate and heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring until smooth and glossy. Let cool to a spreadable consistency.
Prepare the chocolate decorations (optional): Melt chocolate and fill a piping bag with various decorating tips. Create elegant designs on top of the chilled cake.
Chill and serve: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the flavors to meld. Once chilled, carefully remove the sides of the springform pan and transfer the assembled cake to a serving plate. Serve chilled and enjoy!