1/3 cup baileys Irish cream
75g self raising flour
40g plain flour
2 tablespoons cocoa powder
1 egg, lightly beaten
3 teaspoons powdered gelatine
70g dark chocolate (milk choc will produce a lighter colour but less flavour)
3 eggs, separated
300ml whipping cream
200g dark chocolate
Preheat the oven to 160°C and grease and line a 20cm spring form cake tin.
In a pan on low heat melt together the 70g dark chocolate, butter and sugar. Mix together until smooth then remove from heat and set aside to cool a little.
Sift the flours and cocoa powder into the melted chocolate mix add the beaten egg and stir to combine
Place into the prepared tin and smooth out to the edges, it will be a stodgy mix, don’t worry. Bake for 25 minutes then remove from the oven and cool.
To make the mousse
Place the baileys into a bowl and sprinkle the gelatine over the top. Use your finger to gently push the gelatine into the baileys don’t stir. Set aside.
Melt the 200g of chocolate in 20 seconds bursts until melted, stir until smooth and set aside to cool a little.
Mix the 3 egg yolks into the cooled chocolate until just combined.
Heat the baileys/gelatine in the microwave in 30 seconds bursts and stir with a fork until melted, twice will be enough. Cool a little.
Whisk the egg whites to soft peaks.
Once cooled a little , use a sieve and pour the baileys/gelatine mix into the egg and melted chocolate.
Stir well to combine now fold in the egg whites using a metal spoon.
Whip the cream to soft peaks and fold through.
Pour on top of the cooled base and place in the fridge for at least 6 hours to set.