April 15, 2013
As much as I love Bailey's, I had to hide its bottle at home out of my sight, because a tiny glass of it is enough to give me a terrible headache. That's why last year while picking my dessert among an array of cakes at a favourite eatery, I was immediately intrigued when a simple looking moist chocolate cake was introduced to me as 'the Bailey's cake'.
It came with a sour red berry compote and a scoop of vanilla ice cream I additionally asked for. My fork slid through the mousse-like, moist slice after breaking its low-resistant crust. With a smear of a little ice cream, intense chocolate tasted mildly sweet, just right to my taste; alcohol barely noticeable, yet the distinctive creaminess of Bailey's was there. This cake was to put an end to my self-imposed deprivation of Bailey's in the most tempting way possible. I had to learn how to make it.
I tried Cristophe Felder's butterless-guiltless cake from an Elle à Table issue back from 2010 which, I recalled, resembled this exact cake. It came out quite alright but spongy as opposed to mousse-like texture I was looking for, which I figured, could only be achieved by omitting flour all together. I played around with it to the extent that Felder's recipe was unrecognizable in the end, made three different versions, with a triumphant one at last. Now that it has no flour, double quantity of chocolate, one fifth less sugar, butter instead of cream and Bailey's instead of milk, I think I can call this palate-numbing cake my own. Enjoy!
Flourless Bailey's Chocolate Cake
- 200 gr dark chocolate
- 80 gr butter
- 100 gr caster sugar
- 2 tablespoons Bailey's Irish Cream
- 4 eggs, separated
- pinch of salt
1) Preheat the oven to 180C/350F. Butter and flour a 22 cm round cake tin, preferably with a removable base.
2) Melt butter and chocolate together in baine-marie. Remove, add Bailey's and stir to obtain a homogeneous mousse. Stir in sugar, then egg yolks.
3) Beat egg whites to stiff peaks with a pinch of salt.
4) Gently fold the egg whites into the chocolate mixture. Do not over-mix. Pour the batter into the cake tin and bake for 25 minutes, until a toothpick inserted into the thickest part of the cake comes out clean.
5) Let cool before removing the cake from the tin. Serve with vanilla ice-cream.