Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bailey's Frozen Choco Chunk Mousse Cake




Source of Recipe


internet


List of Ingredients




Part 1: Espresso Cake

1/4 cup ground espresso
1/2 cup water
1 cup cake flour
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp unsalted butter
1/2 cup sugar
2 large eggs
1/2 tsp vanilla
1/4 cup sour cream
Preheat oven to 350 degrees. Lightly butter 8" cake pan and dust with flour.

Place ground espresso into a cup or small bowl. Boil water and add to the espresso. Let set 15 minutes. Strain coffee and measure 1/4C coffee and set aside

In large bowl, stir together flour, baking soda and salt. Sift onto large piece of waxed paper

Beat butter until creamy, add sugar and blend well. Add eggs, beat well. Add vanilla and sour cream. Add 1/2 flour mixture and beat until combined. Add espresso, mix well.

Add rest of flour, bake for 25-30 minutes. Cool

Part 2: Bailey's Frozen Chocolate Chunk Mousse and assembly


5-oz. bittersweet chocolate
1/4 cup+2 Tbsp milk
1/4 cup sugar
1/8 tsp salt
2 tsp vanilla
1/2 cup Bailey's
6-oz. almond paste
1 cup whipping cream or almond icing
1/4 cup hazlenuts (opt.)
4-oz. bittersweet chocolate, coarsely chopped
Place 5-oz. chocolate in food processor until finely ground.

In small pot, combine milk, sugar and salt. Heat until milk boils. Remove from heat, add vanilla and 1/4 of the Bailey's Irish Cream. Pour hot milk mixture in with the chocolate until chocolate is melted. (If you don't have a processor to ground the chocolate, break or cut it into small pieces and cook it with the milk.) Scrape into bowl and let set.

Beat almond paste until softened. Gradually add the rest of the Bailey's. Whip in whipping cream until soft peaks form. Fold in 1/3 whipped mixture into chocolate mixture. Fold in the rest of the whipped mixture. Fold in toasted nuts and chocolate chunks.

Assembly: Freeze cake. If you are doing it double layered, add mousse to top of one layer then add top layer. Add mousse to top of cake. Freeze cake. Keep frozen until ready to serve.



Recipe