Bailey'S Chocolate Mousse Cake

• 8 ounces chocolate
• 4 ounces butter, plus extra for greasing
• 4 ounces superfine sugar
• 4 -5 medium egg yolks (4 large or 5 medium)
• 2 tablespoons Baileys Irish Cream (or Irish Mist or brandy)
• 450 ml double cream (heavy cream)
• To serve
• cocoa powder
• grated chocolate
• whipped cream

1. Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
2. Melt the chocolate in a bowl over a pan of simmering water.
3. Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
4. Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
5. When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.

chocolate, butter, sugar, egg yolks, irish cream, cream, cocoa, chocolate, whipped cream

Taken from www.food.com/recipe/baileys-chocolate-mousse-cake-151552 (may not work)