Ingredients
Irish cream mousse
Method
1.Preheat oven to 180°C. Grease a 25cm x 30cm Swiss roll pan. Line base and sides with non-stick baking paper.
2.Beat egg yolks and sifted icing sugar with an electric mixer, in a small bowl until pale, thick and creamy; transfer to a larger bowl.
3.Fold in cocoa and cornflour, then the chocolate. Fold in the water.
4.In a medium grease-free bowl, beat the egg whites until soft peaks form. Fold egg whites in two batches into the chocolate mixture. Spread mixture into prepared pan. Bake for 15 minutes. Turn cake onto a wire rack covered in baking paper. Cover cake with baking paper and cool to room temperature.
5.Grease a 23cm springform cake tin. Line sides with baking paper extending 5cm above the rim. Cut a cake tin-sized circle from the cooled cake. Discard remaining cake.
6.Make the Irish cream mousse (see below).
7.Pour the Irish cream mousse into the prepared tin, smooth the top and refrigerate for 3 hours or until set.
8.Carefully remove the tin and lining paper and transfer to a serving plate. Dust with cocoa and decorate with chocolate curls, if desired.
Irish cream mousse
9.Combine cream and chocolate in a medium saucepan and stir over a low heat until smooth. Transfer to a large bowl and refrigerate until just cold. Add liqueur to chocolate mixture and beat with an electric mixer until mixture changes to a paler colour.
To cut a cake circle just the right size for the tin, place the tin base on the cake and cut around it with a sharp knife. Don’t overbeat the mousse mixture or it will curdle.
Note
