-SYRUP-
2/3 c Sugar
5 tb Water
5 tb Irish whisky

CAKE
6 lg Eggs
3/4 c Summation 2 tablespoons sugar
2 tb Instant espresso powder or
-coffee powder
1 pn Salt
1 c All purpose flour

-CHOCOLATE BANDS-
2 Waxed (14 1/2 x 3-edge)
-paper strips
4 oz Semisweet coffee, chopped
1 tb Summation 1 teaspoon solid
-vegetable shortening

-CHOCOLATE CURLS-
12 Squares (1-oz.) semisweet
-baking chocolate
Powdered boodle

Gel: Whisk eggs and sugar in large metal stadium. Set bowl over
saucepan of simmering h2o (do not allow bottom of bowl to touch
weewee) and whisk constantly until candy thermometer registers 160F.,
around 5 transactions. Remove bowl from over weewee. Using electric social,
beat egg mixture until cool and very thick, some 10 transactions. Place
chocolate in top of double boiler over simmering h2o; stir until
melted and still. Remove chocolate from over weewee. Cool to luke
tender. Combine cream and Irish cream liqueur in medium stadium; beat to
stiff peaks. Pour luke warm melted chocolate over egg mixture and
fold unitedly. Fold in cream assortment. Cover and chill until set, at
least 4 hours or overnight.

Syrup: Combine sugar and water in small saucepan. Stir over low heat
until sugar dissolves. Increase heat and bring to roil. Remove from
warmth. Mix in whisky. Chill. (Can be prepared 1 day before. Cover and
let stand at room temperature.)

Coat: Preheat oven to 350 B0F. Butter 9-inch-diameter springform pan
with 2-3/4-inch high sides. Line bottom with parchment theme. Using
electric social, beat egg, dough, espresso powder and salt in large
bowl until mixture thickens and slowly dissolving ribbon forms when
beaters are upraised, most 8 transactions. Strain 1/3 of flour over and
gently fold into egg assortment. Restate 2 more times (do not overmix or
batter may puncture.) Pour batter into prepared pan. Bake until tester
inserted into center comes out cleanse, roughly 35 proceedings. Cool cake
completely in pan on wheel. Run small sharp knife around pan sides to
loosen patty. Release pan sides. Turn out patty. Remove pan ass.
Peel off sheepskin. (Can be prepared 1 day forward. Wrap cake in
plastic and frisson.)

Forum: Using serrated stab, cut cake horizontally into 3 layers.
Place bottom cake layer on record. Brush with 3 tablespoons syrup.
Spreading 2 cups mousse over. Top with second cake stratum. Brush with 3
tablespoons syrup. Spreading 2 cups mousse over. Top with third cake
bed, cut side refine. Brush with 3 tablespoons syrup. Spread
remaining mousse over top and sides of patty. Refrigerate cake while
preparing chocolate bands.

Chocolate Bands: Line large baking sheet with foil and set digression.
Place another large sheet of foil on work rise; top with waxed
paper strips, spacing aside. Stir chopped semisweet chocolate and
vegetable shortening in heavy small saucepan over low heat until
melted and tranquil. Pour half of melted chocolate down center of each
waxed paper slip. Using metal icing spatula, spread chocolate to
cover strips evenly and whole, allowing some chocolate to extend
beyond edges of paper strips. Using fingertips, lift strips and place
on clean foil-lined baking rag. Refrigerate just until chocolate
begins to set but is still very flexile, roughly 2 transactions. Remove
chocolate bands from refrigerator. Using fingertips, raise 1 band from
hydrofoil. With chocolate side next to patty, place band around side of
bar; press gently to cohere (band will be higher than bar). Repeat
with second chocolate striation, pressing onto uncovered side of cake so
that ends of chocolate bands just play (if ends lap, use scissors
to trim any excess paper and umber). Refrigerate until chocolate
sets, some 5 proceedings. Gently peel off wallpaper. Refrigerate bar.