Ingredients

Mousse

• 12 oz semisweet chocolate, chopped
• 4 eggs
• ⅓ cup sugar
• 1½ cups chilled whipping cream
• ¼ cup Irish cream liqueur

Cake

• 6 eggs
• ¾ cup + 2 Tbsp. sugar
• 2 Tbsp. instant espresso powder
• 1 cup all-purpose flour
• Pinch salt

Syrup

• ⅔ cup sugar
• 5 Tbsp. water
• 5 Tbsp. Irish whiskey

Assembly

• 4 oz semi-sweet chocolate, in small slivers

Method

Mousse: Whisk eggs and sugar in a metal bowl set over simmering water until mixture reaches 160°F. Remove and beat until cool and thick. Melt chocolate and cool to lukewarm. Whip cream with Irish cream to stiff peaks. Fold chocolate into egg mixture, then fold in cream. Chill at least 4 hours.

Syrup: Combine sugar and water in a saucepan, stirring over low heat until dissolved. Bring to a boil, remove from heat, stir in whiskey, and cool.

Cake: Preheat oven to 350°F. Beat eggs, sugar, espresso, and salt until thick ribbons form. Fold in flour in three additions. Pour into a buttered springform pan and bake 35 minutes. Cool completely.

Assembly: Cut cake into three layers. Brush bottom layer with syrup and spread 2 cups mousse over it. Repeat for the next two layers. Spread remaining mousse over the sides and sprinkle chocolate slivers all over.