Irish cream chocolate mousse cake


Ingredients:

For Mousse:

  • Large eggs: 4.
  • Cup sugar: 1/3.
  • Bittersweet chocolate, chopped: 12 ounces .
  • Chilled whipping cream: 1 1/2 .
  • Irish cream liqueur: 1/4 cup .

For Syrup:

  • Cup sugar: 2/3 cup.
  • Water: 5 tablespoons.
  • Irish whiskey: 5 tablespoons .

For Cake:

  • Large eggs: 6.
  • Sugar: 3/4 cup plus 2 tablespoons.
  • Instant espresso powder or coffee powder: 2 tablespoons.
  • Pinch of salt.
  • All purpose flour: 1 cup.

For Chocolate Bands:

  • Waxed paper strips: 2 14 1/2 x 3-inch.
  • Bittersweet chocolate, chopped: 4 ounces.
  • Solid vegetable shortening: 1 tablespoon plus 1 teaspoon.

For Chocolate curls:

  • Bittersweet baking chocolate: 12 1-ounce squares.
  • Powdered sugar

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:

  • Combine sugar and water in small saucepan.
  • over low heat until sugar get dissolves.
  • Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool.

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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