Irish Delight

Ingredients for 1 servings:

• 125 g dark chocolate
• 125 g butter
• 2 eggs
• 75 g sugar
• 125 g flour
• 25 g cocoa powder
• 50 g nuts, ground
• 1 tsp baking powder
• 4 tbsp coffee, extra strong
• 4 tbsp coffee or Bailey’s Irish Cream
• 250 g cream cheese
• 4 tbsp Baileys Irish Cream
• Sugar or sweetener
• 250 ml cream or RAMA Cremefine for whipping
• Baileys Irish Cream
• Hazelnuts for decoration
• n. B. Chocolate shavings
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

moist chocolate cake with Baileys cream

Grease a 26 cm springform pan and chill. Melt the chocolate in a double boiler, stir in the butter, and set aside. Preheat the oven to 180°C (top/bottom heat). Combine the flour with the nuts, cocoa, and baking powder. Beat the eggs until frothy, then add the sugar. Continue beating until thick and creamy. Stir in the chocolate mixture, then stir in the flour mixture and coffee. Pour into the prepared pan and bake in the preheated oven for about 15-20 minutes. Pierce several times with a skewer and soak with coffee or Baileys. Cool on a wire rack. For the cream, whisk the cream cheese and Baileys until smooth. Add sugar or sweetener to taste. Whisk the cream and carefully fold in the cream. Spread the mixture over the cake, creating a wavy pattern with a spoon. For the garnish, drizzle a little Baileys into the indentations on the surface. Top with hazelnuts and sprinkle with chocolate shavings. Tastes best when left to soak (preferably overnight).