Receta Irish Cream Chocolate Mousse Cake Jb
| Raciónes: 12 |
Ingredientes
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Direcciones
- Mousse: Whisk Large eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (don't allow bottom of bowl to touch water) and whisk constantly till candy thermometer registers 160F., about 5 min. Remove bowl from over water. Using electric mixer, beat egg mix till cold and very thick, about 10 min. Place chocolate in top of double boiler over simmering water; stir till melted and smooth. Remove chocolate from over water. Cold to luke hot. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke hot melted chocolate over egg mix and fold together. Mix in cream mix. Cover and refrigeratetill set, at least 4 hrs or possibly overnight.
- Syrup: Combine sugar and water in small saucepan. Stir over low heat till sugar dissolves. Increase heat and bring to boil. Remove from heat. Fold in whiskey. Cold. (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 Large eggs, sugar, espresso pwdr and salt in large bowl till mix thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 min. Sift 1/3 of flour over and gently fold into egg mix. Repeat 2 more times (don't overmix or possibly batter may deflate.) Pour batter into prepared pan. Bake till tester inserted into center comes out clean, about 35 min. Cold 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 Tbsp. syrup. Spread 2 c. mousse over. Top with second cake layer. Brush with 3 Tbsp. syrup.
- Spread 2 c. mousse over. Top with third cake layer, cut side down. Brush with 3 Tbsp. syrup. Spread remaining mousse over top and sides of cake. Chill 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 minced semisweet chocolate and vegetable shortening in heavy small saucepan over low heat till melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips proportionately and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Chill just till chocolate begins to set but is still very flexible, about 2 min.
- 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 which ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Chill till chocolate sets, about 5 min.
- Gently peel off paper. Chill 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 till 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. Chill cake.) Sift powdered sugar over chocolate curls before serving cake.