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Boozy birthday

Posted Dec 11 2012 1:00am
Sometimes there are those desserts you come across and think to yourself, "That looks like a good idea." But, then you make it and realize, "Nope, that was the best idea I've ever heard of in my entire existence." This "cake" fits that latter description. For my fellow Epidemiology friend, Denver, I decided to create a pretty simple dessert: No Bake Milk Chocolate Bailey's Truffle Cake. It was her birthday and it was warranted after we've all been studying so hard. The excess of chocolate in this recipe and its eventual gratifying result should hint that it's from How Sweet It Is .


 Why is it a truffle cake? Because it's essentially a recipe for truffles... but instead of chilling it and rolling it out into little candies, it's placed in a giant cake pan and eaten in its decadent entirety. So... I essentially made Denver a giant pan of chocolate that was infused with Bailey's.


Biggest mistake: using a disposable pie pan. This cake is all levels of rich and it's so hard to scoop out (see above) so use a springform pan if you have one. Make the Bailey's whipped cream. Just do it. It will make the entire thing an event, instead of just dessert...or lunch, which was how I had it when I shared it with the girls. I used semi-sweet chocolate here instead of milk chocolate just to lighten up on the sweetness. Next time I'm going to serve this with grated chocolate over the cake, and then over the whipped cream, just as the original recipe states.


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No Bake Milk Chocolate Bailey's Truffle Cake

Total time: 15 minutes + overnight refrigeration
Yields: 1 9-inch cake

Ingredients:
15 oz good quality milk chocolate
12 oz heavy cream
4 oz Bailey’s Irish Cream
butter, for pan
cocoa powder or grated milk chocolate for garnishing

Bailey's Whipped Cream
1 cup heavy whipping cream
1/4 cup Bailey’s Irish Cream
1-2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Lightly butter a 9-inch springform pan. You can place a round of parchment paper over the butter as well. Chop chocolate and heat in a double boiler until just melted. Heat cream and Bailey’s over low-medium heat until very warm to the touch, but not bubbling. Add melted chocolate to the cream mixture, and whisk continuously until it is completely smooth and combined – about 5 full minutes. Pour chocolate into pan and place in the refrigerator to chill for 6 hours, or overnight.
Before serving, make the whipped cream. In the bowl of your electric mixer, add heavy cream, vanilla extract and Baileys. Mix (using the whisk attachment or beaters) on high speed until peaks form, then add sugar and mix a little more.
Once ready to serve, remove the outside of the pan, grate additional chocolate over top or sprinkle with cocoa powder, then serve with Bailey’s whipped cream. Sprinkle more grated chocolate or cocoa powder. Slice with a warmed knife.

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xo,
k.
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