Bailey's frozen chocolate chunk mousse cake
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Bailey's frozen chocolate chunk mousse cake
  Frozen    Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:05:52 AM. Recipe ID 31074. Report a problem with this recipe.
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      Title: Bailey's frozen chocolate chunk mousse cake
 Categories: Cakes, Desserts
      Yield: 8 Servings
 
MMMMM-----------------------ESPRESSO CAKE----------------------------
    1/4 c  Ground espresso
    1/2 c  Water
      1 c  Cake flour (not self-rising)
    1/2 ts Baking soda
    1/4 ts Salt
      4 tb Unsalted butter
    1/2 c  Plus 2 tablespoons
           -granulated sugar
      2 lg Eggs
    1/2 ts Vanilla extract
    1/4 c  Sour cream

MMMMM-------------------CHOCOLATE CHUNK MOUSSE------------------------
      5 oz Bittersweet chocolate,
           -coarsely chopped
    1/4 c  Plus 2 tablespoons milk
    1/4 c  Granulated sugar
    1/8 ts Salt
      2 ts Vanilla extract
    1/2 c  Bailey's Irish Cream
           -Liqueur, divided
      6 oz Mascarpone, softened
      1 c  Heavy cream
    1/4 c  Hazelnuts, lightly toasted
           -and coarsely chopped
      4 oz Bittersweet chocolate, cut
           -into 1/2-inch chunks

MMMMM--------------------------GARNISH-------------------------------
    3/4 c  Heavy cream
      2 tb Bailey's Irish Cream Liqueur
      1 tb Confectioners' sugar
      2 oz Bittersweet chocolate,
           -coarsely chopped
           Warm chocolate sauce
 
  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 ground espresso into
  a cup or small bowl. Heat the water to boiling and pour it over the
  espresso powder. Allow the grounds to steep for 5 minutes. Strain the
  coffee through a double layer of cheesecloth. Measure 1/4 cup of the
  coffee and set aside. In a large howl, using a wire whisk, stir
  together the flour, baking soda and salt. Sift the mixture onto a
  large piece of waxed paper. In the 4 1/2-quart bowl of a heavy-duty
  electric mixer using the paddle attachment, beat the butter on medium
  speed for 1 to 2 minutes until creamy. Gradually add the sugar,
  blending well between additions, and scraping down the sides of the
  bowl when necessary.  Add the eggs one at a time and beat until
  combined. Add vanilla and sour cream. On low speed, add half of the
  flour mixture and beat until combined.  Add the 1/4 cup of espresso,
  and mix well. Add the remaining flour mixture.  Scrape the batter
  into the prepared pan and bake for 25 to 30 minutes or until 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 cool completely.
  
  CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted
  with the metal chopping blade. Process for 20 to 30 seconds, until
  finely ground. In a small saucepan, combine the milk, sugar and salt.
  Cook over medium heat, stirring with a wooden spoon, until the sugar
  dissolves and the milk comes to a boil. Remove the pan from the heat.
  Add the vanilla extract and 1/4 cup of the Bailey's. With the motor
  of the food processor running, pour the hot milk through the feed
  tube. Process for 10 to 20 seconds, until the chocolate is completely
  melted. Using a spatula, scrape the chocolate mixture into a large
  bowl and cool for about 5 minutes, until tepid. In the 4 l/2-quart
  bowl of a heavy-duty electric mixer using the paddle attachment, beat
  the mascarpone at medium-low speed just until softened. Gradually add
  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 the heavy cream. Increase the speed to medium-high and
  continue beating 2-3 minutes, until soft peaks are formed when the
  whip is lifted. Using a large rubber spatula, fold one-third of the
  whipped cream mixture into the chocolate mixture to lighten it. Fold
  the remaining whipped cream into the chocolate mixture. 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-quart 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 until 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 hours or overnight. Remove the cake from the
  freezer. Lift it out of the pan, using the overhanging pieces of foil
  as handles, and set it on a cutting board to temper for 30 minutes.
  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 warm
  chocolate sauce. 




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Recipe ID 31074 (Apr 03, 2005)

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