Irish cream and dark chocolate mousse
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford
Irish cream and dark chocolate mousse
INGREDIENTS
6 eggs, separated
½ cup (80g) icing sugar mixture
¼ cup (25g) cocoa powder
2 tablespoons cornflour
150g dark chocolate, melted
1 tablespoon water
600ml thickened cream
450g dark chocolate, chopped
coarsely, extra
¾ cup (180ml) Irish cream liqueur
1 tablespoon cocoa powder, extra
METHOD
Preheat the oven to moderate (180°C/ 160°C fan-forced). Grease a 25cm x 30cm Swiss-roll pan; line the base and sides with baking paper.
Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy; transfer to a large bowl. Fold in the combined sifted cocoa and cornflour, then chocolate; fold in the water.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Fold the egg whites, in two batches, into the chocolate mixture.
Spread the mixture into the prepared pan; bake in a moderate oven for about 15 minutes. Turn the cake on to a wire rack covered with baking paper. Cover cake with baking paper; cool to room temperature.
Grease a 22cm springform pan; line the sides with baking paper, bringing paper 5cm above edge of pan. Cut a 22cm-diameter circle from the cooled cake; place in the prepared pan. Discard remaining cake.
Combine the cream and the extra chocolate in a medium saucepan; stir over low heat until smooth. Transfer to a large bowl; refrigerate until just cold.
Add the liqueur to the chocolate mixture; beat with an electric mixer until mixture changes to a paler colour. Pour mixture into the prepared pan; refrigerate for about 3 hours or until set. Transfer cake from pan to a serving plate; dust with sifted extra cocoa.
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