Receta Bailey's Frozen Chocolate Chunk Mousse Cake
| Raciónes: 8 |
Ingredientes
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Direcciones
- ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350 F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess. Place the grnd espresso into a c. or possibly small bowl.
- Heat the water to boiling and pour it over the espresso pwdr. Allow the grounds to steep for 5 min. Strain the coffee through a double layer of cheesecloth. Measure 1/4 c. of the coffee and set aside. In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mix onto a large piece of waxed paper. In the 4 1/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 min till creamy. Gradually add in the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add in the Large eggs one at a time and beat till combined. Add in vanilla and lowfat sour cream. On low speed, add in half of the flour mix and beat till combined. Add in the 1/4 c. of espresso, and mix well. Add in the remaining flour mix. Scrape the batter into the prepared pan and bake for 25 to 30 min or possibly till the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean. Remove pan from oven and set on a wire rack to cold completely.
- CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, till finely grnd. In a small saucepan, combine the lowfat milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, till the sugar dissolves and the lowfat milk comes to a boil. Remove the pan from the heat. Add in the vanilla extract and 1/4 c. of the Bailey's. With the motor of the food processor running, pour the warm lowfat milk through the feed tube. Process for 10 to 20 seconds, till the chocolate is completely melted. Using a spatula, scrape the chocolate mix into a large bowl and cold for about 5 min, till tepid. In the 4 l/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just till softened. Gradually add in the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add in the heavy cream. Increase the speed to medium-high and continue beating 2-3 min, till soft peaks are formed when the whip is lifted. Using a large rubber spatula, fold one-third of the whipped cream mix into the chocolate mix to lighten it. Fold the remaining whipped cream into the chocolate mix. Fold the toasted nuts and chocolate chunks into the mousse.
- ASSEMBLE THE CAKE: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula.
- Place the second layer, cut side down, on top of the mousse. In the 4 1/2-qt bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey's, and confectioners' sugar and beat on medium-high speed till medium-stiff peaks are formed when the whip is lifted. With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hrs or possibly overnight. Remove the cake from the freezer. Lift it out of the pan, using the overhanging pcs of foil as handles, and set it on a cutting board to temper for 30 min. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with hot chocolate sauce.