Bailey's Chocolate Mousse Cake

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READY IN: 8hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • grated chocolate
  • whipped cream
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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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