Baileys Launch New Chocolat Luxe – Try It With This Vanilla And Chocolate Cake Recipe

16 August 2013 by

baileys

YUM! Just when you thought Baileys couldn't get any better, they've brought out a chocolate flavoured version of the delicious drink. Combining Madagasgan vanilla and over 30g of real Beligan chocolate per bottle, Bailey's Chocolat Luxe is a total treat for chocaholics.

To celebrate, the nice folks over at Baileys sent us this recipe for a marbled vanilla and chocolate flourless cake that goes perfectly with a glass of Baileys Chocolat Luxe. Enjoy!


Ingredients
For the Vanilla Swirl:
225g soft (room temp) cream cheese
130g granulated sugar
1 large egg
½ tsp pure vanilla extract
For the Flourless Chocolate Cake:
280g best quality dark chocolate
140g soft unsalted butter
3 medium eggs
70g granulated sugar
1 tbsp brewed and cooled espresso
1 tsp vanilla extract
Good pinch Malden/sea salt


Directions


Preheat oven to 150°C
Grease a 9” round cake pan with butter and line the bottom with parchment.
Vanilla Batter: Beat the cream cheese with an electric mixer until smooth.
Add the sugar and continue beating until well blended and smooth again.
Add the egg and vanilla and beat just until blended.
Set this aside for now.


Chocolate Batter:
Chop chocolate and butter into small pieces and melt in a bain marie.
Use a whisk to combine into a smooth batter and set aside to cool.
Using an electric mixer to beat the eggs, sugar, espresso, vanilla, and
Salt on a medium high speed for approx. 4 mins (until pale & thick).
Turn the mixer onto a low speed and gradually pour in the chocolate
Mixture and continue beating until well blended.


Make the Marble Cake:
Spread about half of the chocolate batter (judge it by eye) in the bottom of the pan. Then add a scoop of the vanilla to the centre of the pan, then more of the chocolate and keep alternating, each time adding it to the centre.
Use a knife or a toothpick to gently swirl the two batters together so they’re mixed but not completely blended.
Rap the pan against the countertop several times to settle the batters.
Bake for around 40 mins or until a pick inserted about  2 inches from the edge comes out gooey but not liquid, approx. 40 mins. Be sure not to over-bake. Let it cool in the pan?it will sink as it cools.
Store in the fridge for up to 3 days.
Serve chilled or at room temperature with a glass of Baileys Chocolat Luxe

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