RecipesMagazine

Irish Cream Chocolate Mousse Cake

Irish Cream Chocolate Mousse Cake
Irish Cream Chocolate Mousse Cake might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains around 13g of protein, 34g of fat, and a total of 621 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your st. patrick day event. From preparation to the plate, this recipe takes about 45 minutes. If you have irish cream liqueur, semisweet baking chocolate, coffee powder, and a few other ingredients on hand, you can make it.

Instructions

1
Whisk 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 until candy thermometer registers 160°F., about 5 minutes.
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CandyCandy
SugarSugar
WaterWater
EggEgg
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Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
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WaterWater
EggEgg
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Hand MixerHand Mixer
BowlBowl
3
Place chocolate in top of double boiler over simmering water; stir until melted and smooth.
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ChocolateChocolate
WaterWater
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Double BoilerDouble Boiler
4
Remove chocolate from over water. Cool to luke warm.
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ChocolateChocolate
WaterWater
5
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
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Cream LiqueurCream Liqueur
CreamCream
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BowlBowl
6
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.
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ChocolateChocolate
CreamCream
EggEgg
1
Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil.
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SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Remove from heat.
3
Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
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WhiskeyWhiskey
1
Preheat oven to 350°F. Butter 9-inch-diameter springform 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 (do not overmix or batter may deflate.)
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Instant EspressoInstant Espresso
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
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Baking PaperBaking Paper
Hand MixerHand Mixer
Springform PanSpringform Pan
BowlBowl
OvenOven
2
Pour batter into prepared pan.
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Frying PanFrying Pan
3
Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
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OvenOven
Frying PanFrying Pan
4
Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake.
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KnifeKnife
Frying PanFrying Pan
5
Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)
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WrapWrap
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Frying PanFrying Pan
1
Using serrated knife, cut cake horizontally into 3 layers.
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Serrated KnifeSerrated Knife
2
Place bottom cake layer on platter.
3
Brush with 3 tablespoons syrup.
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SyrupSyrup
4
Spread 2 cups mousse over. Top with second cake layer.
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SpreadSpread
5
Brush with 3 tablespoons syrup.
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SyrupSyrup
6
Spread 2 cups mousse over. Top with third cake layer, cut side down.
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SpreadSpread
7
Brush with 3 tablespoons syrup.
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SyrupSyrup
8
Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
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ChocolateChocolate
SpreadSpread
1
Line large baking sheet with foil and set aside.
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth.
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Vegetable ShorteningVegetable Shortening
Semisweet ChocolateSemisweet Chocolate
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Sauce PanSauce Pan
Aluminum FoilAluminum Foil
3
Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. 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.
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ChocolateChocolate
SpreadSpread
IcingIcing
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Offset SpatulaOffset Spatula
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
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 (band will be higher than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
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ChocolateChocolate
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Kitchen ScissorsKitchen Scissors
Aluminum FoilAluminum Foil
1
Line baking sheet with foil. Unwrap 1 square of chocolate.
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ChocolateChocolate
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). 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.
Ingredients you will need
Chocolate CurlsChocolate Curls
ChocolateChocolate
VegetableVegetable
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PeelerPeeler
MicrowaveMicrowave
Aluminum FoilAluminum Foil
3
Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.)
4
Sift powdered sugar over chocolate curls before serving cake.
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Chocolate CurlsChocolate Curls
Powdered SugarPowdered Sugar
DifficultyExpert
Ready In45 m.
Servings12
Health Score6
CuisinesEuropeanIrish
Dish TypesSide Dish
OccasionsSt Patrick's Day
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