Baileys cake

Ingredients for 1 servings:

• 125 g dark chocolate
• 125 g butter / margarine
• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g flour
• 25 g cornstarch
• ½ pack of baking powder
• 50 ml milk
• 3 sheets of white gelatin
• 125 ml Baileys Irish Cream
• 150 g crème fraîche
• 600 g whipped cream
• 16 pieces of chocolate decoration, e.g. 8 halved, thin milk chocolate bars
• Cocoa powder

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 20 minutes

Chop the chocolate and melt it in a hot water bath. Beat the butter, 100g sugar, vanilla sugar, and salt until fluffy. Gradually beat in the eggs. Stir in the melted chocolate. Sift the flour, cornstarch, and baking powder into the butter and egg mixture. Add the milk and mix. Spread the batter into a greased 26cm springform pan. Bake in a preheated oven (electric oven: 175°C/gas mark 2) for 25-30 minutes. Allow to cool. Soften the gelatine. Mix together the liqueur, crème fraîche, and the remaining sugar. Squeeze out the gelatine and dissolve it. Mix with a little Baileys and stir into the liqueur mixture. Whip 400g of cream until stiff, then mix with the Baileys cream. Spread over the cake base, including the edges. Chill the cake overnight. Whip the remaining cream until stiff and fill a piping bag with a star nozzle. Decorate the cake with whipped cream. Cut the chocolate bars in half and place them in the whipped cream. (Or use other chocolate decorations.) Dust the cake with cocoa powder.