I jused google translate, so it's maybe not a 100% correct.... But here you go:

ingredients

Chocolate cake bases:
50 g butter
75 g dark chocolate (70% cocoa content)
1 cup boiling water
1 egg
1 cup sugar
1 teaspoon vanilla extract
1 tsp baking powder
3 dl flour
1 cup strong coffee (see tip)

Baileys Chocolat Luxe Mousse:
3 egg yolks
1 cup sugar
350 g cooking chocolate
0.5 ml Baileys Chocolat Luxe
7 ml whipping cream

Chocolate Glaze:
1 cup heavy cream
2,25 dl sugar
1 cup water
1 cup cocoa
1.5 tablespoons gelatin powder
0.5 cups cold water

Procedure

Start by making the cake bottoms, Put butter, chocolate and boiling water in a saucepan. Warm over low heat, stirring until everything has melted.

Beat the egg and sugar fluffy. Add the chocolate butter and mix in the vanilla extract. Mix as in baking powder. Create strong coffee (see tip) and mix in alternately with flour. Stir gently until smooth, but still airy dough.

Divide the dough into two small forms (20 cm in diameter) with baking paper in the bottom. Bake the cake bottoms middle of the oven at 160 for about 20 minutes, until they are cooked through. Cool completely and remove cake bottoms so out of the molds.

For the chocolate mousse whipped egg yolks and sugar fluffy. Boil 2 cup of the cream in a small saucepan. Add the cut chocolate and let it melt in the hot cream. Stir the mixture smooth, then mix with egg mixture. Then mix in baileysen. Whip the remaining 5 ml of the cream until fluffy cream and mix in the end. Stir well with stålvispen so the mixture is smooth and lump-free and all white cream stains disappear.

Locate a wider round shape which is 24 cm in diameter. Dress it with plastic wrap and place the bottom cake base in the shape (try to hit around the middle, it is intended that the cake base should be less than the shape). Pour the chocolate mousse. Add that on the other cake base and press down gently cake base in mousse cake so being smooth on top. Place the tin in the freezer overnight (see tip).

For the glaze has whipped cream, sugar and water in a boiler. Boil the mixture. Stir in cocoa and let the mixture simmer for about 4 minutes, stirring so that the mixture is a little more concentrated. Dissolve gelatin powder in cold water. Remove the pan from the heat and add the gelatin mixture. Stir the frosting smooth and cool slightly. The glaze should not be hot, but it should keep flowing consistency.

Take the frozen cake out of the freezer and let it thaw on the counter so that you can remove it from the mold and remove the plastic foil. Place cake on a suitable barrel. Pour over the cooled chocolate glaze fit over the cake and smooth the hair surface.

Put the cake in the refrigerator for a few hours. The glaze will harden and cake thaws as it gets mousse consistency.

Tips

♥ When I mix the coffee to cake bottoms, I use 2 tsp coffee powder to 1 cup of boiling water. Proper strong coffee in other words!

♥ Putting smaller pie pastry into a large cake tin when filling with mousse makes the cake bottoms located inside the mousse and did not appear at the edges - giving a stylish appearance effect.

♥ Although this is not an ice cream cake, the cake should be frozen until the glazed. It makes the frosting hardens quickly on top the cake. After the cake has been in the fridge for a few hours so it thaws you get the right moussekonsistensen as it should have.

♥ The cake kept refrigerated until serving.