Baileys mousse cake recipe

Baileys mousse cake recipe

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Made with milk chocolate, Baileys and cream, this layered mousse cake sets within the refrigerator and tastes even higher than it appears!

The ingredient of Baileys mousse cake recipe

  1. 100g butter, chopped
  2. 70g (1/three cup, firmly packed) brown sugar
  3. 50g darkish chocolate, chopped
  4. 75g (half of cup) self-elevating flour
  5. 40g (1/four cup) undeniable flour
  6. 2 tablespoons dark cocoa powder, plus extra, to dust
  7. 1 egg, lightly whisked
  8. 300ml thickened cream, whipped
  9. 80ml (1/3 cup) Baileys Irish Cream liqueur
  10. 3 teaspoons gelatine powder
  11. 200g milk chocolate, melted, cooled
  12. three eggs, at room temperature, separated
  13. 300ml thickened cream, whipped

The instruction how to make Baileys mousse cake recipe

  1. Preheat the oven to 160C/140C fan forced. Grease a 20cm springform pan and line the bottom and side with baking paper.
  2. Combine the butter, sugar and darkish chocolate in a small saucepan over low warmth. Cook, stirring on occasion, for 3 mins or till melted and easy. Set apart to chill barely.
  3. Meanwhile, sift the flours and cocoa powder right into a medium bowl and make a nicely inside the centre. Add the butter mixture and whisked egg. Quickly stir to combine. Transfer to the organized pan and smooth the floor. Bake for 25 minutes or till the cake springs returned when lightly touched. Set apart within the pan to cool completely.
  4. To make the mousse, pour the Baileys right into a microwave-secure bowl and sprinkle with the gelatine. Set apart for two-3 mins to melt. (Use your fingertip to gently submerge the gelatine into the liquid if it settles at the floor however do not stir). Microwave on High for 20 seconds or until warm. Use a fork to whisk until gelatine dissolves. Set aside to cool slightly.
  5. Place the milk chocolate in a medium bowl. Add the egg yolks and stir till just blended. Place the egg whites in any other bowl and use electric powered beaters to overcome until smooth peaks form. Use a large metallic spoon to fold the egg whites through the chocolate combination. Fold through the cream. Pour over the Baileys aggregate and fold to mix. Pour mousse aggregate over the cooled cake (still within the pan) and location in the fridge for six hours or till set. Dollop with the cream and sprinkle with greater cocoa to serve.u00ad

Nutritions of Baileys mousse cake recipe

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calories: https://schema.org
calories: NutritionInformation

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