Baileys chocolate cake
easy
50 mins
50 mins
Ingredients
- 125 g Dark chocolate
- 125 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 125 g Flour
- 25 g Cornstarch
- 1/2 package Baking Powder
- 50 ml Milk
- 3 sheets white gelatine
- 125 ml Irish whiskey cream liqueur (e.g. Baileys)
- 150 g Fresh cream
- 3 1/2 (200 g each) Cup of whipped cream
- 8 Milk chocolate bars
- 7-10 Tbsp golden sugar beads
- 7-10 Tbsp Grease
Directions
- 1
Roughly chop the chocolate and melt in a hot water bath. Cream fat, 100 g sugar, vanillin sugar and salt. Stir in eggs bit by bit. Add melted chocolate and stir in.
- 2
Mix flour, starch and baking powder and sieve onto the fat-egg mixture. Add milk and mix. Spread the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes.
- 3
Remove the base from the oven and let it cool in the springform pan. Soak the gelatine in cold water. Mix the Baileys, crème fraîche and remaining sugar. Squeeze the gelatine and melt it. Mix with some Baileys and stir in the remaining Baileys.
- 4
Whip 400 g cream until stiff, mix with the Baileys cream and spread on the cake base. Put the cake in a cool place overnight. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout.
- 5
Remove the cake from the springform pan with a knife, decorate the edge with cream and spray tuffs onto the cake. Cut the chocolate bars in half and place them in the cream tuffs. Serve the cake decorated with sugar pearls as desired.
- 6
Results in about 16 pieces.
Nutrition Facts
360 kcal
24 g
27 g
4 g
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