Chocolate mousse cake and Bailey’s

Preparation

1. Heat the oven to 180°C (350°F).
2. In a bowl, mix the flour with the cocoa, baking soda, baking powder and salt.
3. In another bowl, whisk the sugar with the egg and the Irish cream drink for the cake. Add the milk, melted butter and vanilla, then whisk again.
4. Stir the dry ingredients into the wet ingredients and stir until a homogeneous preparation is obtained. Add the crushed wafers and stir.
5. Line a hinged mold 23 cm (9 in.) in diameter with parchment paper, then pour the dough into it. Equalize the surface.
6. Bake for 25 to 30 minutes. Remove from the oven and let cool on a rack.
7. In a small microwaveable bowl, combine the gelatin with 45 ml (3 tbsp) of water. Let swell for 5 minutes.
8. In a saucepan, bring the foam cooker and Irish cream drink to a boil. Remove from heat and add the milk chocolate waffers. Let it melt, then stir.
9. Heat the gelatin in the microwave for 30 seconds. Add the gelatin to the saucepan, stirring. Let cool.
10. In another bowl, whisk the whipping cream at high speed using the electric mixer until firm peaks are obtained.
11. Stir the whipped cream into the chocolate preparation, gently folding the preparation with a spatula.
12. Pour the foam into the mold and equalize the surface. Refrigerate for 3 to 4 hours.
13. In a water bath, melt the dark chocolate waffers with the baking cream for icing. Stir.
14. Gently pour the icing over the foam. Refrigerate again for 1 hour.