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home > recipes > cakes > bailey's frozen chocolate chunk mousse cake
from Beaverton, OR, USA Part 1: Espresso Cake 1/4C ground espresso 1/2C water 1C cake flour 1/2t baking soda 1/4t salt 4T unsalted butter 1/2C sugar 2 large eggs 1/2t vanilla 1/4C sour cream Preheat oven to 350 degrees farenheit. 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 5oz. bittersweet chocolate 1/4C+2T milk 1/4C sugar 1/8t salt 2t vanilla 1/2C Bailey's 6oz. almond paste 1C whipping cream or almond icing 1/4C hazlenuts (opt.) 4oz. bittersweet chocolate, coarsely chopped Place 5oz. 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. t= teaspoon T= tablespoon C= cup oz.= ounce(s)

Bailey's Frozen Chocolate Chunk Mousse Cake


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keyword: bailey's
keyword: frozen
keyword: chocolate
keyword: chunk
keyword: mousse
recipes for cakes
recipes by mokumegane
Email Address:
(posted February 1, 2001)

from Beaverton, OR, USA

Part 1:
Espresso Cake

1/4C ground
espresso
1/2C water
1C
cake flour
1/2t
baking soda
1/4t
salt
4T
unsalted
butter
1/2C
sugar
2 large
eggs
1/2t
vanilla
1/4C
sour cream


Preheat oven to 350 degrees farenheit.
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

5oz. bittersweet
chocolate
1/4C+2T
milk
1/4C
sugar
1/8t
salt
2t
vanilla
1/2C Bailey's
6oz.
almond paste
1C
whipping
cream
or
almond icing
1/4C hazlenuts (opt.)
4oz. bittersweet
chocolate, coarsely chopped


Place 5oz.
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.

t= teaspoon T= tablespoon C= cup oz.= ounce(s)


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