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eggs powdered sugar cocoa cornstarch semi-sweet chocolate heavy cream semi-sweet chocolate Irish cream liqueur
Viewed: 79 - Published at: 8 months agoIngredients
- 6 None eggs, separated
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder, plus additional, for dusting
- 2 tbsp cornstarch
- 5 oz semi-sweet chocolate, melted
- 2 1/2 cups heavy cream
- 1 lb semi-sweet chocolate, coarsely chopped
- 3/4 cup Irish cream liqueur
Method
- Preheat the oven to 350°F. Grease 12 x 10-inch baking pan; line bottom and sides with parchment paper.
- Beat egg yolks and sugar in large bowl with electric mixer until thick and creamy. Fold in combined sifted cocoa powder and cornstarch, then melted chocolate. Fold in 1 tbsp water.
- Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold egg whites, in two batches, into chocolate mixture. Spread mixture into prepared pan. Bake about 15 mins. Invert cake onto parchment paper-covered wire rack. Cover cake with parchment paper; cool to room temperature.
- Grease 9-inch springform pan; line side with parchment paper, extending paper 2 inches above edge of pan. Cut 9-inch diameter circle from cooled cake; place in pan. Discard remaining cake or reserve for another use.
- Stir cream and chopped chocolate in medium saucepan on low heat until smooth. Transfer to large bowl. Refrigerate until just cold.
- Add liqueur to chocolate mixture; beat with electric mixer until mixture changes to a paler color. Pour mixture into pan over cake layer. Refrigerate about 3 hours or until set.
- Transfer cake from pan to serving plate. Dust with sifted cocoa powder.
