Irish Cream Chocolate Mousse Cake With Cashew Crus
Ingredients
1 1/2 C. cookie crumbs, chocolate
1/2 C. cashews, ground
1/2 C. fresh coconut, finely ground
7 ounces sugar
1 tsp. ground cinnamon
2 1/2 ounces melted unsalted butter
1 pound bittersweet chocolate, chopped
1/4 C. unsalted butter, diced
1 tsp. espresso powder
4 large whole eggs, separated
1/2 C. Irish cream liqueur
1/2 tsp. vanilla extract
1 C. whipped cream, plus additional for garnish
Cooking Instructions
Place cookie crumbs, cashews, coconut, 1/3 C. sugar, cinnamon in bowl; mix well. Add melted butter and mix well. Press crust into well-greased 10-inch springform pan and place in fridge while preparing filling. Place chocolate, butter, instant espresso in metal bowl and place it over pan of simmering water until chocolate is melted. Remove bowl from water; set aside. In another metal bowl, whisk together yolks, remaining 1/2 C. sugar, Irish Cream, and vanilla. Place bowl over pan of simmering water and whisk until mixture is very thick and resembles softly whipped cream. Remove bowl from water. Fold melted chocolate into yolk mixture and set aside. Gently fold the whipped cream into yolk mixture; set aside. Whisk whites until soft peaks form, gently fold them into chocolate mixture. Pour filling into crust and refrigerate cake until well chilled, about 3 4 hours. Serve with softly whipped cream and mint sprigs.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)