BAILEYS CHOCOLATE MOUSSE BROWNIE CAKE
This Baileys Chocolate Mousse Brownie Cake has a dense, delicious brownie base with smooth Baileys chocolate mousse on top. You won't be able to stop eating it!
Provided by Lindsay
Categories Dessert
Time 5h
Number Of Ingredients 20
Steps:
- To make the brownie, preheat oven to 350°F (176°C). Grease a 9×13 inch baking pan. 2.
- Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl. Add eggs and mix until well combined. 3
- Combine flour, cocoa, baking powder and salt in another medium sized bowl, then slowly add dry ingredients to the egg mixture until well combined. 4
- Pour the batter into the pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs. 5
- While the brownie cools, make the chocolate mousse. Combine the egg yolks, sugar and Baileys in the top of a double boiler until combined. If you don't have a double boiler, you can use a bowl over a pot of simmering water. Cook the mixture, whisking constantly and occasionally lifting the bowl to release the steam so it doesn't get too hot. The mixture will thin out at first, then begin to thicken. The mixture will be ready when is has thickened and has more volume. It should take about 7-10 minutes and reach 160 degrees. Do not boil. When done, remove egg mixture from heat and set aside. 6. Pl
- ce chocolate chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 15-20 seconds, stirring between each interval, until smooth. You could also melt them in a double boiler, if you prefer. 7. Ad
- the chocolate to the egg mixture and whisk until smooth. Set aside to cool to about room temperature. 8. In
- another bowl, make the whipped cream. Add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until it reaches stiff peaks. 9. Fo
- d about a ¼ cup of whipped cream into the chocolate mixture until combined. Then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold in the remaining chocolate mixture into the whipped cream. 10. Sp
- ead the chocolate mousse into an even layer on top of the brownie, then refrigerate until firm, 4-5 hours. 11. To
- finish off the cake, make the Baileys whipped cream. Add all ingredients to a large mixer bowl and whip on high speed until stiff peaks form. 12. Pi
- e swirls of whipped cream onto each slice, then finish with chocolate shavings and mini chocolate chips, if desired. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 697 calories, Sugar 56.1 g, Sodium 128.9 mg, Fat 43.1 g, SaturatedFat 26.2 g, TransFat 0.4 g, Carbohydrate 70.9 g, Fiber 3.3 g, Protein 8.1 g, Cholesterol 220.1 mg
BAILEY'S CHOCOLATE MOUSSE CAKE
This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 1 x 9 inch cake
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2
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