How To make Bailey's Frozen Chocolate Chunk Mousse Cake
ESPRESSO CAKE:
1/4 c Ground espresso 1/2 c Plus 2 tablespoons
1/2 c Water -granulated sugar
1 c Cake flour (not self-rising) 2 lg Eggs
1/2 ts Baking soda 1/2 ts Vanilla extract
1/4 ts Salt 1/4 c Sour cream
4 tb Unsalted butter
CHOCOLATE CHUNK MOUSSE:
5 oz Bittersweet chocolate, -Liqueur, divided
-coarsely chopped 6 oz Mascarpone, softened 1/4 c Plus 2 tablespoons milk 1 c Heavy cream
1/4 c Granulated sugar 1/4 c Hazelnuts, lightly toasted
1/8 t Salt -and coarsely chopped
2 ts Vanilla extract 4 oz Bittersweet chocolate, cut
1/2 c Bailey's Irish Cream -into 1/2-inch chunks
GARNISH:
3/4 c Heavy cream 2 oz Bittersweet chocolate,
2 tb Bailey's Irish Cream Liqueur -coarsely chopped
1 tb Confectioners' sugar Warm chocolate sauce
ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350 F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess. Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside. In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of waxed paper. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment,
beat the butter on medium speed for 1 to 2 minutes until creamy. Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add the eggs one at a time and beat until combined. Add vanilla and sour cream. On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean. Remove pan from oven and set on a wire rack to cool completely. CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey's. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid. In the 4 l/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened. Gradually add the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating 2-3 minutes, until soft peaks are formed when the whip is lifted. Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse. ASSEMBLE THE CAKE: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip
attachment, combine the heavy cream, Bailey's, and confectioners' sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted. With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight. Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with warm chocolate sauce. -----
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How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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Pink Cube Mousse Cake Recipe ????????
Pink Cube Mousse Cake Recipe ????????
Inspired by Barbie Movie ????
Create 16 exquisite pink mousse cakes using a 5cm Cube silicone mold (125ml per cake) as a delightful homage to Barbie's elegance ????
Marzipan Sponge:
-marzipan (85g)
-sugar (85g)
-butter 83% (85g)
-eggs (100g)
-flour (25g)
-peach (30g)
-raspberries (30g)
How to bake Marzipan Sponge:
1️⃣Grate marzipan, whip with sugar and softened butter to airiness
2️⃣Add eggs, whip to smoothness
3️⃣Gently mix with sifted flour
4️⃣Wrap the bottom of the cake frame (16cm side) with foil, and pour in the batter, fold in the raspberries and peaches pieces
5️⃣Bake at 170°C for 25-30 min. Cool, cut into 3,5cm squares, separate, tightly pack them, and freeze
Peach Compote:
-peach puree (120g)
-fresh peaches (120g)
-glucose syrup (40g)
-sugar (36g)
-pectin NH (4g)
-lemon juice (12g)
How to cook Peach Compote:
1️⃣Put the puree, glucose syrup and juice to a saucepan. Bring to about 40°C
2️⃣Mix sugar and pectin, and gradually add to the mixture, mixing with a whisk. Bring to a boil for 10-15 seconds, add diced peaches. Mix well
3️⃣Line the bottom of a cake frame (16cm side) with cling film and pour in the compote
4️⃣Freeze, cut into 3,5cm squares, separate, tightly pack them, and freeze
Milk Mousse:
-white chocolate 32% (260g)
-milk (2.5%) (230g)
-cocoa butter (30g)
-gelatin 200 bloom (12g)
-whipping cream 35% (540g)
How to cook Mousse:
1️⃣Soak gelatin sheets in cold water until they swell. For powdered gelatin, mix with 72g of cold water
2️⃣Combine white chocolate, cocoa butter, and gelatin mass in a measuring cup
3️⃣Pour hot milk over the mixture and blend until a smooth
4️⃣Whip cold cream until fluffy and gently fold in the chocolate-milk emulsion at 32°C
How to assembly Cube Mousse Cake:
1️⃣Fill molds halfway with mousse, spread
2️⃣Insert frozen compote
2️⃣Add a mousse layer, then position the marzipan sponge. Top with more mousse, and spread with a spatula
3️⃣Freeze overnight
4️⃣Unmold, cover with mirror glaze, refrigerate for 2-3hrs before serving. Enjoy! ❤
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Mini Baileys Chocolate Cheesecake Trifles | Dessert
These are light, fluffy, and creamy with a magnificent blend of flavors and textures. The combination of whipped cream, coffee, and a hint of liqueur is just divine. They are shockingly easy to make for how elegant they turn out, and the single-serving portions make them a sure-fire hit for a dinner party or potluck dessert!
RECIPE:
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