Irish Cream And Dark Chocolate Mousse Cake – a delicious recipe with eggs, powdered sugar, cocoa powder +, cornstarch, chocolate, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line a 10 x 12 inch rimmed baking tray with parchment paper. Whisk egg yolks and sugar until thick and creamy. Sift together cocoa powder and cornstarch then fold in. Add 5.25 oz melted chocolate and 1 tbsp water. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and bake for 15 mins. Turn out onto a wire rack covered with parchment paper. Cover top with parchment paper and let cool.
2
Grease and line an 8 inch springform cake pan with parchment paper, cutting the paper to extend 2 inches above edge of pan. Cut an 8 inch disc out of cooled cake and carefully transfer to prepared cake pan. Discard remaining cake.
3
For the mousse topping, bloom gelatin in 1 tbsp cold water. Gently melt over low heat with 2 tbsp heavy cream. Add remaining cream then remaining chocolate. Stir over low heat until smooth. Chill until just cold. Add liqueur and beat until the mixture changes to a paler color. Transfer to prepared pan and chill for 3 hours, or until set.
4
Transfer cake to a serving plate and dust with cocoa powder. Serve.
1754
kcal
Calories
129
g
Fat
117
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 None eggs, separated, 1/2 cup powdered sugar, 1/4 cup cocoa powder + for dusting, 2 tbsp cornstarch, and more.
Yes, Irish Cream And Dark Chocolate Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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