Tuesday, April 12, 2016

Bailey's Flourless Chocolate Cake (with Bailey's Sauce!)

I'm not sure how anyone could read the title of this post and not have their mouths watering immediately. Bailey's by itself is delicious.
Bailey's with chocolate is even more delicious.
Bailey's put into the glory gooeyness that is flourless chocolate cake?
The platonic ideal of deliciousness.

I also somehow always forget how easy flourless chocolate cakes are. Nowadays everything seems purpose-built to remove gluten from foods, but the flourless chocolate cake is a form that has stood the test of time & is guaranteed to please celiacs and non-celiacs alike.

I am clearly not the first to think of how much a marriage made in heaven this recipe is. But I tweaked a couple versions suggested to me to up the Bailey's content. I mean, if it's going to be in there, you want to taste it! Feel free to put more Bailey's in, but remember, as you increase the liquid content of the cake, you risk weighing it down (remember just the angel lightness of egg whites keeps this thing afloat).

Makes: 1 Cake (roughly 12 inches in diameter)

Time: 35-40 minutes (including baking time)

Cake Ingredients (recipe for Bailey's sauce follows)

200 grams of dark chocolate

85 grams of butter

100 grams of white sugar

1/4 cup Bailey's Irish Cream (best if at room temperature)

4 eggs, separated

1/8 teaspoon salt

1/8 teaspoon cream of tartar


Preheat the oven to 350 degrees F.

Butter and lightly flour the cake tin (I used a 12-inch springform pan)

Melt the butter and chocolate together in a double boiler (a bowl set on top of lightly simmering water on the stove will do this nicely).

Remove when melted and add the Bailey's. Stir well to incorporate.

Stir in the sugar and 4 egg yolks.

In a separate bowl, beat the 4 egg whites with the salt & cream of tartar to stiff peaks (you're welcome to do the over-the-head test if you're brave)

Gently fold the egg whites into the chocolate and Bailey's mixture. Although you don't wan to over mix and deflate the lightness of the egg whites, you do want to make sure to incorporate the components well. You don't want to have any obvious white bits to the mixture when you're through.

Starting to incorporate the egg whites into the chocolate mixture.

The incorporated mixture (note lack of egg whites!)

Pour the batter into the prepared pan and bake for approximately 25 minutes, until a toothpick inserted into the middle of the cake comes out clean (this happened for me in exactly 25 minutes).

Let cool before removing the cake from the pan. Serve with vanilla icing or Bailey's icing (see below).

Bailey's Sauce

This makes about 1 1/2 cups of sauce - it's not particularly a thick sauce, and certainly not an icing. Think of it more as a topping, to be applied by each person as they get a slice of cake. I think of this more of an English-style custard- drizzled on afterwards, not something to be put on the cake immediately. The downside (really, the upside) to this kind of sauce is that you'll probably end up with quite a bit leftover. Oh dear, cream + sugar + Bailey's just hanging around the fridge. Whatever will we do....?


1 cup heavy cream

4 tbsp white sugar

1 tbsp corn starch

1 tbsp cold water

1/4 cup Bailey's (although you can always up this...)


Combine the cream and sugar in a small sauce pan. Bring to a simmer and stir occasionally (make sure not to scald the cream!).

Combine the corn starch and cold water in a separate small bowl. Add this to the simmering cream & whisk continuously to avoid lumps.

When incorporated & thickened, removed from heat and let cool slightly. Add the Bailey's.

I recommend serving this in a jug accompanying the cake, letting each person drizzle the sauce for themselves. If you have any leftovers, store in the fridge. The sauce will keep for about a week.

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