Baileys nut cake

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and breadcrumbs
  • 2 TABLESPOONS instant cappuccino powder
  • 100 g Walnut kernels
  • 200 g Dark chocolate
  • 150 g flour, 100 g cornstarch
  • 1 package Baking Powder
  • 5 eggs, 250 g icing sugar (size M)
  • 1/4 l Sunflower oil
  • 1/8 l Whiskey cream liqueur (e.g. Baileys)
  • 75 g + 150 g semi-bitter couverture
  • 7-10 Tbsp Icing sugar for dusting

Directions

  1. 1

    Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Dissolve cappuccino powder in 100 ml hot water, cool down. Grind the nuts. Finely chop chocolate. Mix flour, starch and baking powder and sieve. Mix in nuts

  2. 2

    Beat eggs and icing sugar for about 7 minutes until foamy. Add oil and liqueur slowly while continuing to beat. Alternate the flour-nut mixture with the cappuccino and briefly stir in portions. Fold in the chocolate. Spread into the mould. Bake in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours

  3. 3

    Let the cake cool down for about 10 minutes. Then turn out of the tin and let it cool down completely

  4. 4

    Chop 75 g chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). Allow to dry. As soon as it begins to set, immediately plane it off with a spatula into shavings

  5. 5

    Chop 150 g chocolate coating and melt in a hot water bath. Cover the cake with it. Spread the chocolate shavings immediately on top. Let the icing dry. Before serving, dust with icing sugar if necessary

Nutrition Facts

KCAL
400 kcal
CARBS
35 g
FATS
25 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes