Ingredients:
1/4 cup ground espresso
1/2 cup water
1 cup cake flour
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp unsalted butter
1/2 cup sugar
2 large eggs
1/2 tsp vanilla
1/4 cup sour cream
Method:
Preheat oven to 350 degrees Fahrenheit. Lightly butter 8" cake pan
and dust with flour. Place ground espresso into a cup or small
bowl. Boil water and add to the espresso. Let set 15 minutes. Strain
coffee and measure 1/4C coffee and set aside. In large bowl, stir
together flour, baking soda and salt. Sift onto large piece of
waxed paper. Beat butter until creamy, add sugar and blend well.
Add eggs, beat well. Add vanilla and sour cream. Add 1/2 flour
mixture and beat until combined. Add espresso, mix well. Add rest
of flour, bake for 25-30 minutes. Cool.
Ingredients:
5oz. bittersweet chocolate
1/4 cup+2 Tbsp milk
1/4 cup sugar
1/8 tsp salt
2 tsp vanilla
1/2 cup Bailey's
6oz. almond paste
1 cup whipping cream or almond icing
1/4 cup hazelnuts (opt.)
4oz. bittersweet chocolate, coarsely chopped
Method:
Place 5oz. chocolate in food processor until finely ground. In
small pot, combine milk, sugar and salt. Heat until milk boils.
Remove from heat, add vanilla and 1/4 of the Bailey's Irish Cream.
Pour hot milk mixture in with the chocolate until chocolate is
melted. (If you don't have a processor to ground the chocolate,
break or cut it into small pieces and cook it with the milk.) Scrape
into bowl and let set. Beat almond paste until softened. Gradually
add the rest of the Bailey's. Whip in whipping cream until soft
peaks form. Fold in 1/3 whipped mixture into chocolate mixture.
Fold in the rest of the whipped mixture. Fold in toasted nuts and
chocolate chunks.
Assembly: Freeze cake. If you are doing it double layered, add
mousse to top of one layer then add top layer. Add mousse to top
of cake. Freeze cake. Keep frozen until ready to serve.
