For the Baileys whipped cream:
250ml double cream
2 tbsp granulated sugar
2 tbsp Irish cream liqueur
For the cake:
250g dark chocolate (70% cocoa solids), chopped
125g butter, chopped into cubes, plus extra for greasing
5 large eggs, separated
220g caster sugar
100ml coffee liqueur
- For the Baileys whipped cream, beat together the cream and sugar using an electric whisk until thickened
- Stream in the Irish cream liqueur and continue to beat until the mixture forms stiff peaks. Refrigerate until ready to use.
- Preheat the oven to 140˚C/120˚C fan/gas mark 1. Lightly grease a 20cm springform cake tin with butter.
- Place the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Allow to melt, stirring occasionally.
- Remove from the heat, add the butter and stir until melted
- In a bowl, whisk the egg whites together with half of the sugar until glossy but not too stiff.
- In a separate bowl, beat the egg yolks together with the rest of the sugar.
- Fold in the chocolate and butter mixture and the coffee liqueur. Gently fold in the egg whites.
- Transfer to the prepared cake tin and bake for 55 minutes or until a skewer inserted in the centre comes out clean, checking after 45 minutes.
- Allow to cool in the tin. Slice and serve with the Baileys whipped cream.
Per Serving: 489kcals, 29.9g fat (18.5g saturated), 47g carbs (44.2g sugars), 5.8g protein, 0.9g fibre, 0.14g sodium
MAKE IT YOURS: if you’re not a fan of coffee liqueur, swap it out for an equal amount of Baileys, whiskey, brandy, rum, amaretto or frangelico! If you’d like this to be booze-free, you can swap in 100ml cooled strong coffee.