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Irish Cream Chocolate Mousse Cake



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Irish Cream Chocolate Mousse Cake
Bon Appetit March 1995
Cooking Class

Bon Appetit - One Year Subscription 

"This rich chocolate mousse cake was created by Geri Gilliland, the
Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent
in Santa Monica, California. On the inside of the dessert, choco-
late mousse spiked with Irish cream liqueur is layered with espresso
sponge cake that has been soaked in an Irish whiskey syrup. On the
outside, the chocolate bands and a mound of chocolate curls give
this treat a straight-from-the-bakery look, which we show you
how to achieve at home..."

For 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

For Syrup:
2/3 cup sugar
5 tablespoons water
5 tablespoons Irish whiskey

For 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

For Chocolate Bands:
Two 14 1/2- x 3-inch waxed paper strips
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon
solid vegetable shortening

For Chocolate curls:
Twelve 1-ounce squares semisweet
baking chocolate

Powdered sugar

Whisk eggs and sugar in large metal bowl. Set the bowl over saucepan
of simmering water (do not allow bottom of bowl to touch water) and
whisk constantly until candy thermometer registers 160 degrees 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 lukewarm 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. Stir over low heat until
sugar dissolves. Increase heat and bring to boil. Remove from heat.
Mix in the whiskey. Cool. (Can be prepared 1 day ahead. Cover and
let stand at room temperature.)

Preheat oven to 350 degrees F. Butter 9-inch-diameter springform pan
with 2 3/4-inch-high sides. Line bottom with parchment paper. Using
electric mixer, beat the 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 the 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.)

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
the chopped semisweet chocolate and vegetable shortening in heavy small
saucepan over low heat until melted and smooth. Pour half of the 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 the 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 choco-late 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
the 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
the cake.)
Sift powdered sugar over chocolate curls before serving cake. Serves 12.

Featured Archive Recipes:
Bailey's Frozen Chocolate Chunk
Mousse Cake

Chocolate Stout Cake
Easy Irish Coffee Cake
and other Irish Treats

Irish Whiskey Cake

More St. Patrick's Day Recipes!
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