A deliciously decadent dish

by Gazette Reporter

Part 1     Baileys & Chocolate Tart
l  225g Dark Chocolate
l 180g Butter
l 225g Castor Sugar
l 6 Eggs
l 100g Flour
l 38g Cocoa Powder
l 75ml Baileys
l 75g Crushed Hazelnuts
l 1 Vanilla Bean

Pre heat the oven to 160c.
Melt the butter and chocolate together over a pot of simmering water, make sure the bowl does not touch the water.
Whisk the eggs and sugar in a mixer until light and fluffy, this will take about 8 minutes. In the meantime, scrape the vanilla pod and add to the egg mixture.
Once the eggs are whisked, add the flour, cocoa and chocolate mixture little by little, folding in gently.
Add the baileys and crushed hazelnuts and pour onto a prepared, silicone paper tray. Bake for 20 minutes and place on a wire rack until cool.

Part 1     Tia Maria Mousse
l  200g milk chocolate
l 100g butter
l 200ml Tia Maria reduced by half to 100ml
l 6 egg yolks
l 100g icing sugar
l 100ml cream
l 5 gelatine sheets
l 550ml cream
l ½ vanilla pod
Melt the butter and chocolate, same as for the cake mix, whisk the cream and vanilla seeds to soft peaks and leave until needed.
Whisk the egg yolks and sugar until pale and fluffy.
Warm the 100ml of cream gently and add the soaked gelatine leaf. Mix until dissolved.
Gently fold in the chocolate mix to the egg mix, add the gelatine mix and then gently fold in the cream mix. Place in a bowl and refrigerate until set.  To serve portion the cake mix and spoon or pipe the mousse mix on top. Garnish with fresh berries. Recipe courtesy of Neal Kearns, Executive Head Chef at Castleknock Hotel and Country Club. For more information see www.castleknockhotel.com

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