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Bailey's Choc Chunk Mousse Cake Review

Meryl's picture

Well, after posting the Bailey's Frozen Chocolate Chunk Mousse Cake for someone , (I believe it was Jo), who was looking for an Irish dessert, (which of course, it isn't), I thought it sounded so spectacular that I decided to make it myself. That was my first mistake - my second mistake was tasting it. The cake was terrible, (I made two layers), with a weird texture, and worst of all, a horrible color. It looked okay on the outside, kind of a dark coffee color, but when I cut into it, I was shocked to see that it was a disgusting greenish brown. BLECH! It looked as bad as it tasted. 


The bittersweet filling and whipped cream topping, however, were excellent, so, rather than waste the whole damn thing, I stood in my kitchen for what seemed like forever, and scraped off the topping, then scraped off all the filling. I then layered some ladyfingers in a springform pan and added the filling and topping - of course there really wasn't enough topping, so I made an espresso whipped cream topping and threw it on. I ended up with a delicious charlotte, which I could have done in the first place without wasting my time on that lousy cake. Just proves to me once again that I should trust my instincts  - I had a bad feeling about the cake the night before I made it. I wasn't at all worried about the filling, but the cake definitely worried me. That repulsive greenish brown will be imbedded forever in my memory. Shudder. 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 2/25/2005 7:56 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

KathiM's picture

(post #63439, reply #1 of 26)

ewww-green chocolate cake?  What turned it green?  I can assume you wont be repeating this for st. Patty's day.

MadMom's picture

(post #63439, reply #2 of 26)

I'm curious, also.  What on earth gave it the puce color?



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Meryl's picture

(post #63439, reply #5 of 26)

New word for me - PUCE. Just looked it up in the dictionary and it says it means dark red. What does your dictionary say?  But anyway, whatever it means, it's probably apropos for this cake as in PUtrid, PUke, etc. It wasn't pure green of course, but the brown color had a decidedly green caste to it. BLECH BLECH BLECH.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

MadMom's picture

(post #63439, reply #7 of 26)

Actually, it comes from the word used to describe a flea, and is supposedly a purplish greenish brown...seemed pretty close to me!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Astrid's picture

(post #63439, reply #8 of 26)

Only thing I can think of, maybe the espresso beans were green roasted....?

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Meryl's picture

(post #63439, reply #3 of 26)

I have absolutely NO idea why it turned green. The ingredients are pretty typical: 

1/4 cup ground espresso, 1/2 cup water,1 cup cake flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 4 tablespoons unsalted butter, 1/2 cup plus 2 tablespoons granulated sugar (I used 1/2 cup plus 1 Tbsp), 2 large eggs, 1/2 teaspoon vanilla extract, and 1/4 cup sour cream.


The espresso was covered with boiling water, and steeped for 5 minutes, then strained through a double layer of cheesecloth. 1/4 cup of this was used for the cake. Maybe a leprechaun was causing some mischief  and made the damn thing turn green?  Well, leprechaun or not, you can be damned sure I won't be making this for St. Patrick's Day or any other day for that matter!



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Jean's picture

(post #63439, reply #4 of 26)

Guess what just got deleted from my MasterCook? :-(

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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Meryl's picture

(post #63439, reply #6 of 26)

Glad I saved you from this abomination. 


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

KathiM's picture

(post #63439, reply #9 of 26)

I took the recipe off the site-thought I'd try it for my bible study group.  Thanks for the warning.  It sounds like a lot of work for less than great results.

jocelyng's picture

(post #63439, reply #10 of 26)

Oh, dear.  I fear I am to blame.   I asked about Irish desserts a couple of weeks ago.  Sorry you had such a bad experience.  I am still struggling to find authentic Irish desserts, but I did find an "Irish Apple Pie" on allrecipes.com.  I may not abide by the request to make it Irish and just make something else.  (It's for the teacher's lunch at my son's school.)


Jocelyn

Meryl's picture

(post #63439, reply #11 of 26)

Thirty lashes to you! But seriously, no one's to blame, except the creator of this recipe. And luckily, I could save the bittersweet chocolate filling and use it in a charlotte, so all was not in vain.   


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

jocelyng's picture

(post #63439, reply #12 of 26)

I meant to say earlier how clever (and quick thinking) you were!  I messed up whipping some egg whites last night and was trying to figure out how I could "reuse" the lemon curd filling that I was waiting to incorporate.  My solution was to send my DH to the supermarket for more eggs!  The cake was a very nice Lemon Curd Cake from Four-Star Desserts.  Can I make it up to you and post that?  The results will be better than the the Chocolate Chunk Mousse Cake!


Let me know if you want it.


Jocelyn

Meryl's picture

(post #63439, reply #13 of 26)

Jocelyn, I would love to have the recipe! No hurry - post at your leisure. Thanks.



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 2/27/2005 4:54 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

jocelyng's picture

(post #63439, reply #14 of 26)

Easy enough to export from MasterCook.  I didn't serve it with the Raspberry Coulis, but it is pretty simple without it.  On the other hand, the raspberry might overpower the delicate taste of the cake.  Your choice.


Lemon Curd Cake

Serving Size  : 8     Preparation Time :0:00
Categories    : Cakes                           Desserts

  Amount  Measure                Ingredient -- Preparation Method
--------       ------------           --------------------------------
  4             large                   egg yolks
  2             large                   eggs
  2 3/4       cups                    granulated sugar
  1/2          cup                      freshly squeezed lemon juice -- plus 3 tablespoons
  2             cups                    sifted cake flour
 1/2           teaspoon              salt
  1             tablespoon            baking powder
  4             tablespoons           unsalted butter, softened -- 1/2 stick
  2             teaspoons             finely chopped lemon zest
  6             large                    egg whites
  1             tablespoon            confectioner's sugar

Butter and flour a 9-inch x 3-inch cake pan.

Fill a medium saucepan 1/3 full of water.  Bring the water to a low boil.


In a medium stainless steel bowl, whisk together the egg yolks, eggs and 1/2 cup of the sugar.  Stir in 1/2 cup of the lemon juice.

Set the bowl into the pot of boiling water, making sure that the water doesn't touch the bottom of the bowl.  Cook the mixture, stirring occasionally until thick, about 10 minutes.  Strain the lemon curd.  Place plastic wrap directly on the surface.  Chill until cold.

Sift together the cake flour, 3/4 cup of the sugar, the salt, and baking powder.  Set aside.

In a large mixing bowl, mix together the lemon curd, butter, lemon zest, and remaining 3 tablespoons lemon juice.  Mix until well combined.  Stir in the dry ingredients.

Preheat the oven to 325 degrees.

In the bowl of an electric mixer using the whip attachment, whip the egg whites on medium speed until frothy.  Increase to high speed and gradually add the remaining 1 1/2 cups sugar.  Whip until soft peaks form.

Fold the egg whites into the cake batter.  Spread the cake batter in the cake pan.

Bake until a skewer inserted in the middle comes out clean, about 50 to 55 minutes.  Cool and then unmold the cake.

To serve, dust the cake with confectioner's sugar.


MAKE AHEAD:  the cake can be made a day in advance.  Store wrapped in plastic wrap at room temperature.
Source: Four-Star Desserts
                                    - - - - - - - - - - - - - - - - - - -


 


                             Raspberry Coulis


 


Recipe By     :JEG


Serving Size  : 8    


Categories    : Miscellaneous


 


  Amount  Measure       Ingredient -- Preparation Method


--------  ------------    --------------------------------


  2                          12-ounce bags frozen unsweetened


                             raspberries -- thawed


     1/2           cup       sugar


     1/4           cup       seedless raspberry jam


 


Puree all ingredients in processor.  Strain through fine sieve.   (Can be prepared 2 days ahead. Cover and refrigerate.)


 


 


 


Edited 2/27/2005 6:22 pm ET by jocelyng

Meryl's picture

(post #63439, reply #15 of 26)

This sounds very good. Thanks for posting. BTW, who's JEG?


 Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 2/27/2005 6:37 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

jocelyng's picture

(post #63439, reply #16 of 26)

Oh.  I forgot to delete that.  It's just my initials that carried over from MC.  Happy to do it now instead of later when I am sobbing as Million Dollar Baby wins a few Oscars (I hope).  I was crying in the car listening to Hilary Swank talk about Clint Eastwood earlier.  Can only imagine how I'll be later.  But I digress...Enjoy the cake.


Jocelyn

SuB's picture

(post #63439, reply #17 of 26)

How about a stout cake made with Guiness for an Irish dessert?  There was a recipe in FC awhile back, but I haven't made it myself though I think there was discussion here about it.  Anyone remember?


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Jean's picture

(post #63439, reply #18 of 26)

Here it is. Not an all-time favorite IIRC.


http://forums.taunton.com/tp-cookstalk/messages?msg=16926.1


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
jocelyng's picture

(post #63439, reply #19 of 26)

I made the one from epicurious and except for the fact that I undercooked it (layers all sank), and I have to make it again, it is delicious.  My kids are loving the layers that I can't use.  Really chocolatey and not a trace of beer taste.   I used Guiness Extra Stout.


Jocelyn

RheaS's picture

(post #63439, reply #20 of 26)

I made an Irish Cream Chocolate Mousse Cake from epicurious.com for a co-worker's 40th birthday today. It's really very good. I don't usually like irish cream that much, but this had just the right flavors. It was fairly simple to do although the chocolate band was a major PITA last night. My house was too cold as usual and the chocolate set up faster than I wanted. Then, I got gold luster dust all over the place, so I had to apply more on the cake to make it seem like I did it on purpose. I shouldn't have worried so much because the chocolate band cracked during transport this morning. Anyway, the taste is more important. recipe


Edited 3/17/2005 10:58 am ET by Rhea_S

Edited 3/17/2005 11:00 am ET by Rhea_S


Edited 3/17/2005 12:56 pm ET by Rhea_S

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MadMom's picture

(post #63439, reply #21 of 26)

Looks scrumptious, and I love Bailey's Irish Cream, so I'll be right over!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

RheaS's picture

(post #63439, reply #23 of 26)

Not Bailey's unfortunately. Cheap Carolans. I couldn't bear to pay $20 for a bottle of Bailey's when I only needed a couple of cups at the most. If alcohol still agreed with me, I may have bought the Bailey's for my nighttime drink.

MadMom's picture

(post #63439, reply #24 of 26)

Hey, cheap Carolans will do!  (Actually, I used to be a Bailey's addict, then I discovered rum cream and decided I'd died and gone to heaven.)



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

ashleyd's picture

(post #63439, reply #25 of 26)

If you liked Bailey's did you ever try a Brandy Alexander? Equal measures of Tia Maria, brandy and cream. Makes Bailey's seem insipid. I dare say you could sub rum for the brandy.


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MadMom's picture

(post #63439, reply #26 of 26)

Ohhh, Brandy Alexanders.  One cold Valentine's Day, we made brandy alexanders for a bunch of our sailing friends down in Gulfport, MS.  I don't remember exactly how they were made, except that we didn't use Tia Maria (perhaps we used Kahlua?) and we added ice cream.  Whipped it all up, and it was a delicious milkshake thing which one felt like one could drink all night.  Some of us did.  The next morning, we went down to our boat, where some friends were spending the night.  We saw a heavy jacket and clothing hanging from the boom.  When we asked why, it turns out that after drinking several brandy alexanders, one of the "gentlemen" proceeded to attempt to walk on the water across the Gulfport Small Craft Harbor.  He, of course, sank like a rock.  The rest of the drunken crew tried to save him by throwing life preservers at him.  He managed to avoid being beaned by those and climbed back up on the dock.  He swore he would never drink another one.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

RuthWells's picture

(post #63439, reply #22 of 26)

That looks fabulous, Rhea!

Ruth Wells


"Gardening is the only unquestionably useful job."
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Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

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