Irish Cream Chocolate Mousse Cake- St. Patrick’s Day
Title: Irish Cream Chocolate Mousse Cake
Cook time: 3 hours
Level: Medium
Serving: 6
Ingredients:
Mousse:
4 large eggs
1/3 cup sugar
12 ounces semisweet chocolate, chopped
1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur
Cake:
6 large eggs
3/4 cup plus 2 tablespoons sugar
2 tablespoons instant espresso powder or coffee powder
Pinch of salt
1 cup all purpose flour
Syrup:
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey
Directions:
Mousse:
Beat eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly 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 another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture.
Cover and chill until set, at least 4 hours.
Cake:
Preheat oven to 350°F.
Butter 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Line bottom with parchment paper.
Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes.
Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times.
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.
Syrup:
Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey and cool. (room temperature.)
Assembly:
Using a 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.
Personal Suggestion: This rich chocolate mousse cake is a delicious dessert, serve with an Irish coffee in your St. Patrick’s Dinner; all your guests will love this combination of flavors.
