Famous Bailey’s Chocolate Truffle Cakes

[Mama Mangia]

Famous Bailey’s Chocolate Truffle Cakes
Bailey’s Chocolate Truffle Cakes

Ganache
3 ounces bittersweet chocolate, chopped
1/3 cup cream
1 ounce Bailey’s Irish Cream

Cakes
14 ounce bittersweet chocolate, chopped
1 1/4 cups butter
1 tablespoon flour
10 egg yolks
7 tablespoons granulated sugar
1 ounce Bailey’s Irish Cream
Nonstick cooking spray as needed
Confectioners’ sugar as needed
2 cups lightly sweetened whipped cream
Fresh berries to garnish
Fresh mint sprigs to garnish

Prepare Ganache by heating cream just to a boil in a saucepan. Reduce heat and add chocolate, stirring until smooth. Stir in Bailey’s Irish Cream. Transfer mixture to a shallow dish and refrigerate. When set, scoop into 10 small balls using a small scoop or measuring spoon. Return to refrigerator and chill well.

Preheat oven to 375 degrees F.

Prepare cakes by melting chocolate butter and butter in a double boiler until smooth. Remove from heat and sift in flour. Stir until smooth and cool. Whip egg with sugar and Bailey’s Irish Cream until “ribbons” form. Fold chocolate mixture gently into egg yolks.

Spray 10 (4 ounce) ramekin dishes with nonstick spray. Fill each ramekin half full with cake batter and place one ganache ball in the center. Repeat process until all ramekins and are filled. Bake for 13 to 15 minutes or until cakes pull away form the sides of the ramekins.

Cool slightly and unmold onto serving plates. Dust with confectioners’ sugar and garnish with whipped cream, fresh berries and mint sprigs.
Makes 10 servings.

[cookie]

Bailey's Irish Cream Cupcakes

3/4 cup unsweetened cocoa powder 3/4 hot water
6 Tbs.(plus) 1 cup butter, at room temp.
1 2/3 cups all purpose flour
3/4 cup granulated sugar
3/4 cup dark brown sugar 1 1/4 baking powder 3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
2 eggs
1/4 cup mini chocolate chips
1 pkg. confectioners sugar
1/4 cup Irish Cream liqueur (Baileys)
1/8 tsp plus, additional leaf green concentrate food coloring
*Decorations your own way!

Preheat oven to 350 Line 18 muffin cups with liners. In bowl mix cocoa and hot water until dissolved reserve. Melt 6 Tbs. butter reserve.

In bowl mix flour with the next 5 ingredient's. Whisk in buttermilk, eggs, melted butter and coca mixture. stir in chips. Divide among liners Bake 18-22 min. or (until pick insert comes up clean.) Cool 10 Min.

On Med. - high speed beat remaining butter until fluffy. Gradually beat in confectioners sugar until blended. ADD liquor beat until light and fluffy, 2 min. Beat in 1/8 tsp. food coloring until blended.

Spread frosting over cupcakes. Decorate to your liking! Cookie

[cookie]

Mama, Your Bailey's Chocolate Truffle Cake's sounds Delicious! Cookie

[chubbyalaskagriz]

Lord these sound INCREDIBLE!

[Mama Mangia]

Hey - now we're bakin'!

mmmmmmmmmmmmmmmm - thanks cookie!

(time for a Spice Place bake-off!)

see you in chat!!

[cookie]

Mama, Your Welcome!!! Cookie

[Mi_cak3mama]

I think i am gaining weight just reading these yummy recipes !! LOL

[Katiecooks]

Mama - Thanks so much for posting this fabulous recipe. I made these cakes yesterday and served them up at a shower I catered and it was not only absolutely the most delicious dessert I've ever served but also the most lovely to look at. Those little ramkin cakes were so beautiful with the berries and mint sprigs. Everyone raved about them and wanted the recipe! Bravo to you for the recipe!

[Mama Mangia]

You're very welcomed - glad it worked for you!