Baileys Chocolate Cake

Chop the chocolate and melt on a hot water bath. Cream together fat, 100 g sugar, vanilla sugar and salt. Gradually fold in the eggs. Add chocolate and fold in. Combine flour, cornstarch and baking powder and sift onto the fat-egg mixture. Add milk and stir through. Spread the batter into a greased cake springform pan (26 cm) and bake in a heated oven at 175 °C for 25-30 min. Cool.

Soak gelatine in cold water. Stir Baileys, crème fraîche and remaining sugar. Squeeze out gelatine and let it melt. Stir through a little Baileys and stir into the remaining Baileys. Whip 400 g whipped cream until stiff, stir through with the Baileys cream, spread on the cake base. Leave the cake to cool for approx. 8 hours.

Whip the remaining whipped cream until stiff and place in a piping bag fitted with a nozzle. Remove the cake from the cake tin with a kitchen knife. Decorate edge of cake with whipped cream and pipe tuffs onto cake. Cut chocolate bars in half and place in the cream puffs. Decorate the cake with sugar pearls of your choice.

Tip: Use better chocolate – the better the result will taste!

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