Irish cream chocolate mousse cake
- Large eggs: 4.
- Cup sugar: 1/3.
- Bittersweet chocolate, chopped: 12 ounces .
- Chilled whipping cream: 1 1/2 .
- Irish cream liqueur: 1/4 cup .
- Cup sugar: 2/3 cup.
- Water: 5 tablespoons.
- Irish whiskey: 5 tablespoons .
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.