Its part 2 of my St. Patty’s Day dinner series with my friend Alex of The Berger Bungalow! In case you missed the first part of the meal, check out the Reuben Crostini Appetizer recipe, and the main course, Fish ‘N Chips! This recipe is for a Bailey’s Irish cream & chocolate flourless cake! This is awesome for someone who may have a gluten intolerance, but you don’t have to be gluten-free to enjoy this cake! It has a delicious and dense brownie-like texture and is very creamy but its not as rich and sweet as a regular brownie. This cake is super simple to make, but requires a few special techniques to get that perfect texture and to cook the cake properly. I adapted the recipe from this chocolate hazelnut cake recipe. I swapped the hazelnuts for almond flour, Frangelico for Bailey’s Irish Cream, and added a splash of vanilla. It turned out great! Next time I’ll have to try the hazelnut version. I originally came across this recipe trying to find a duplicate for the cake we served at the Organic Cafe I used to waitress at. They had a flourless hazelnut cake that was served with raspberry coulis. It was AMAZING! This Irish cream cake reminds me of it so much but with those few differences so I was thrilled with how it turned out!
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- 12 ounces of chocolate (I used half semi-sweet and half milk chocolate chips, because I already had it in my cupboard!)
- 1 1/2 sticks butter
- 1 tsp vanilla
- 6 large eggs
- 1 cup brown sugar
- 1/4 cup Bailey's (or other brand) Irish Cream
- 1 cup almond flour
- Preheat oven to 350.
- Melt chocolate & butter together in microwave or double boiler.
- Add vanilla and stir well.
- In separate bowl, whisk eggs, brown sugar, Irish cream, and almond flour until well mixed.
- Add the butter/chocolate/vanilla mixture.
- Line the bottom of a springform pan with a round of parchment paper.
- Grease the springform pan and wrap the outside with three layers of heavy duty aluminum foil.
- Transfer cake batter to prepared springform pan.
- Place pan in a larger pan and pour hot (not boiling) water in the pan until it reaches about halfway up the sides of the springform pan.
- Bake 1 1/2 hours until cake is done and firm in the middle.
- Remove springform pan from water and cool about 1 hour.
- Cover and chill in the refrigerator for at leas 3 hours or overnight.
- Garnish with whipped cream or vanilla ice cream. Can whip some cream with a bit of Irish cream in there too!
Here’s a (bad) photo of my “bain marie” which is the technique used for cooking this cake! It literally means “water bath” and is similar to a double boiler technique so the cake is cooked much more “gently” by the water. At least that is my novice understanding of it. 🙂
^ Just look at that texture! The texture of this cake is probably my favorite thing about it. Its almost cheesecake-like crossed with brownie. Its just really unique! Not like normal cake! You can sprinkle powdered sugar on top because its pretty, or top it with some whipped cream! Add a few tablespoons of Bailey’s to your whipping cream before whipping it to add some extra Irish Cream flavor!
Make sure you click over to Alex’s post to see her Shamrock Shake Up drink recipe! Its such a beautiful color green! Yum!