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.
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.
