Irish cream chocolate mousse cake

Ingredients:

For Mousse:

For Syrup:

For Cake:

For Chocolate Bands:

For Chocolate curls:

Preparation

Mousse:

Whisk eggs and sugar in large metal bowl.
Set bowl over saucepan of low boiling water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes.
Remove bowl from over water.
Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
Place chocolate in top of double boiler over simmering water; stir until it get melts and smooth.
Remove chocolate from over water. Cool to luke warm.
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
Pour luke warm melted chocolate over egg mixture and fold together.
Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Syrup:

Cake:

Preheat oven to 350°F.
Butter 9-inch-diameter springform pan.
Line bottom with parchment paper.
Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture get thickens and slowly gets dissolve in ribbon forms about 8 minutes.
Sift 1/3 of flour over and gently fold into egg mixture.
Repeat 2 more times dont beat more than thatit would get spoil.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes.
Cool cake completely in pan on rack.
Run small sharp knife around pan sides to loosen cake. Release pan sides.
Turn out cake. Remove pan bottom. Peel off parchment.

Assembly:

Using serrated knife, cut cake horizontally into 3 layers.
Place bottom cake layer on platter.
Brush with 3 tablespoons syrup.
Spread 2 cups mousse over.
Top with second cake layer. Brush with 3 tablespoons syrup.
Spread 2 cups mousse over. Top with third cake layer, cut side down.
Brush with 3 tablespoons syrup.
Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:

Line large baking sheet with foil and set aside.
Place another large sheet of foil on work surface; top with waxed paper strips.
Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth.
Pour half of melted chocolate down center of each waxed paper strip.
Using metal icing spatula, spread chocolate to cover strips evenly and completely. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere.
Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet.
Refrigerate until chocolate sets, about 5 minutes.
Gently peel off paper. Refrigerate cake.

Chocolate curls:

Line baking sheet with foil.
Unwrap 1 square of chocolate.
Place chocolate on its paper wrapper in microwave.
Cook on High just until chocolate begins to soften slightly, about 1 minute.
Turn chocolate square onto 1 side and hold in hand.
Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil.
Form as many curls as possible. Repeat process with remaining chocolate squares.
Place curls decoratively atop cake, mounding slightly.
Sift powdered sugar over chocolate curls before serving cake.

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