IRISH CREAM CHOCOLATE MOUSSE CAKE

MOUSSE
4 large eggs, 1/3 cup sugar, 12 oz. semisweet chocolate, chopped 1 1/2 cups chilled whipping cream, 1/4 cup irish cream liqueur


Wisk eggs and sugar in Lg. metal bowl. Set bowl over saucepan of simmering water(do not alow bottom of bowl to touch water)and wisk constantly until candy thermometer registers 160 F , aprox 5 min.
Remove bowl from over water. Using electric mixer,beat egg mixture until cool and very thick.(10min.) Placechocolate in top of another bowl over simmering water, stir until melted and smooth. Remove bowl from over water. Cool to lukewarm. combine cream and Irish cream liqueur in med. bowl;beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, 4 hrs. or overnight.
CAKE
6 lg. eggs, 3/4 cup plus 2 tbspn. Sugar, 2 tbspn.instant expresso powder,or coffee powder, Pinch of salt, 1 cup all purpose flour.

Pre heat oven to 350 F. Butter a 9-inch springform pan with 2 3/4 sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar espresso powder and salt in Lg. bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted. (aprox 8 min.) Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times(do not overmix or batter may deflate.)
Pour batter into prepared pan. Bake until tester inserted in center comes out clean. about 35 min. Cool cake completly in pan on rack.
Remove cake from pan. peel off parchment paper. Wrap cake in plastic and chill. can be made a day ahed.
SYRUP
2/3 cup sugar, 5 tbspn. water, 5 tbspn. irish wiskey
Combine sugar and water in sm. saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to a boil. Remove from heat and mix in whiskey. Cool. (Can be prepared day ahead)Cover let stand at room temp.

ASSEMBLY
Using serrated knife, Cut cake horizonaly into 3 layers.place bottom cake layer on platter. Brush with 3 tbspn. syrup. Spread 2 cups mosse over.Top with2nd layer, and repeat above 2 times. On last layer spread mousse over top and sides of cake. Refrigerate while preparing bands.
CHOCOLATE BANDS
2pcs 141/2x3-inch waxed paper strips, 4 oz. semisweet chocolate, chopped, 1 tbspn. plus 1 tspn. solid vegetable shortening.

Line large basket sheet with foil. Set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir choped chocolate and veg. shortening in heavy ,sml.saucepan over low heat until melted and smooth. Pour 1/2 of melted chocolate down center of ea. waxed paper strip. Using an icing spatula spread choc. to cover wax paper eavenly, extending over edges of papar srips. Using finger tips lift strips and place on clean foil lined baking sheet. Refrigerate untill choc. begins to set (aprox 2 min.)


Remove choc. bands frm refrig. Using fingertips, lift 1 band from foil. With choc. side next to cake, place band around side of cake; press gently to adhere(band will be taler than cake) . repeat with 2ndchoc. band on uncovered side. if bands overlap use scissors to trim excess. Refrigerate fot 5 - 10 min untill choc. sets. Gently peel off paper. refrigerate.
CHOCOLATE CURLS
12 1-oz squares of backing chocolate, Powdered sugar

Soften chocolate squares one at a time so they are soft but not sticki(3/4 min in microwave)turn square on side , and with wegetable peeler slice small strips. as you do they will curl. Folow same procedure with all the squares. let curls drop on to foil paper. carefuly place on top of cake mounding slightly. Refrigerate cake. Sift powdered sugar on top of choc. curls before serving