Bailey's Chocolate Mousse Cake
Ready In: 8 hrs 20 mins
Yields: 1 x 9 inch cake
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
Directions
- 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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