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Ingredients

Mole sauce (masquerading as chocolate sauce):

• 2 tablespoons olive oil
• 1 large red onion, chopped fine
• 3 large cloves garlic, minced
• 2 ancho peppers, stem and seeds removed and minced (use gloves when handling these)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 4 teaspoons chili powder
• 3 tablespoons ground dark cocoa powder (such as Ghirardelli ground dark chocolate)
• 4 cups beef stock
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Forcemeat Meatloaf (masquerading as chocolate cake with vanilla filling):

• 1 large white onion, peeled, roots removed halved, and each half quartered
• 2 cloves garlic, lightly crushed with the side of a knife blade and quartered
• 1 1/2 pounds lean ground beef (90 percent lean or leaner)
• Salt (about 1/4 teaspoon for the chicken and about 1/2 teaspoons for the beef)
• White pepper, about 1/8 teaspoon
• Black pepper, about 1/4 teaspoon
• 3/4 pound boneless chicken tenders, tendons removed (or ground chicken if you can get it)
• 2 cups heavy cream (the cream is a binding component and the amount actually used will vary depending on how much the chicken and beef are able to "hold" before becoming too
• soft)

Equipment for the forcemeat:

• Box grater
• Meat grinder (if chicken or beef have not been ground by the butcher)
• Food processor
• 2 quart souffle dish
• Plastic wrap
• Aluminum foil
• Long bamboo skewer

Mashed potatoes (masquerading as vanilla ice cream):

• 4 large white potatoes, peeled and cut into 1-inch pieces
• 1 head cauliflower, separated into florets
• 4 tablespoons butter, cut into chunks
• Salt (about 1/2 teaspoon, but taste it)
• White pepper (about 1/8 teaspoon, but taste it)

Equipment for the mashed potatoes and cauliflower:

Description

Food Network Invites You To Try This Trompe L'oeil Meatloaf Recipe From Robert Irvine.

Food Network