Bailey'S Chocolate Mousse Cake - cooking recipe

Ingredients
    8 ounces chocolate
    4 ounces butter, plus extra for greasing
    4 ounces superfine sugar
    4 -5 medium egg yolks (4 large or 5 medium)
    2 tablespoons Baileys Irish Cream (or Irish Mist or brandy)
    450 ml double cream (heavy cream)
    To serve
    cocoa powder
    grated chocolate
    whipped cream
Preparation
    Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
    Melt the chocolate in a bowl over a pan of simmering water.
    Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
    Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
    When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.

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