irish cream chocolate mousse cake
 
  for mousse:
4 large  eggs
1/3 cup  sugar
 
12 oz.  semisweet chocolate, chopped
 
 
1-1/2 cup  chilled whipping cream
1/4 cup  irish cream liqueur
 
 
  for syrup:
2/3 cup  sugar
5 Tbsp  water
5 Tbsp  irish whiskey
 
  for cake:
6 large  eggs
3/4 cup  plus 2 tablespoons sugar
2 Tbsp  instant espresso powder or coffee powder
pinch  of salt
1 cup  all purpose flour
 
  for chocolate bands:
2-14-1/2   x 3-inch waxed paper strips
4 oz.  semisweet chocolate, chopped
1 Tbsp  plus 1 teaspoon solid vegetable shortening
 
 
  for chocolate curls:
12   1ounce squares semisweet baking chocolate
 
 
powdered sugar 
 
mousse: 
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. 
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 melted 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. stir over low heat until 
sugar dissolves. increase heat and bring to boil. remove from heat. mix 
in whiskey. cool. (can be prepared 1 day ahead. cover and let stand at 
room temperature.) 
 
cake: 
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.) 
 
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. (can be 
prepared 1 day ahead. wrap cake in plastic and chill.) 
 
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, spacing 
apart. 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, 
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. 
 
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. 
 
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 (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. place curls decoratively atop cake, mounding 
slightly. (can be prepared 1 day ahead. refrigerate cake.) 
 
sift powdered sugar over chocolate curls before serving cake. 
 
serves 12. 
 
-- 
 
(ID: 73417) Mirror: rec.food.recipes: Tue, Sep 20, 2005


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