Double Down Domino Cakes Cream Cakes: 1 tablespoon unsalted butter, melted 2 tablespoons all-purpose flour 3 ounces semisweet baking chocolate, coarsely chopped 2 ounces unsweetened baking chocolate, coarsely chopped 2 ounces unsalted butter, cut into 1/2-ounce pieces 3/4 cup granulated sugar 3 large eggs 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup Baileys Original Irish Cream 3/4 cup semisweet chocolate mini-morsels Chocolate Ganache: 6 ounces semisweet baking chocolate, coarsely chopped 2 ounces unsweetened chocolate, coarsely chopped 1 cup heavy cream 2 ounces unsalted butter, cut into 1/2-ounce pieces 2 tablespoons Baileys Original Irish Cream 1 tablespoon granulated sugar White Chocolate Garnish: 2 ounces white chocolate, coarsely chopped and melted Cream cakes: Preheat oven to 325 degrees. Lightly coat the insides of 7 individual nonstick mini-loaf pans with the 1 tablespoon melted butter. Flour the insides of the pans with the 2 tablespoons of flour. Shake out and discard the excess flour. Set aside. Melt the semisweet chocolate, unsweetened chocolate and 2 ounces butter in top half of a double boiler, or in a small glass bowl in a microwave oven; stir until smooth. Place the sugar and eggs in the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed for 3 minutes until light in color and slightly thickened. Add the chocolate and butter mixture and mix on low speed to combine, about 20 seconds. Operate the mixer on low while gradually adding the dry ingredients. Once all the dry ingredients have been incorporated, after about 40 seconds, stop the mixer and scrape down the sides of the bowl. Add the Irish Cream and mix on low for 15 seconds. Remove the bowl from the mixer and use a rubber spatula to fold in the mini-morsels and finish mixing the batter until thoroughly combined. Pour 3 heaping tablespoons of batter into each loaf pan. Place the pans on the top and center racks of the oven and bake until a toothpick inserted in the center of one of the cakes comes out clean, about 14 minutes. (Rotate the pans from top to center halfway through the baking time, and turn each 180 degrees.) Remove the cakes from the oven and cool in the pans at room temperature for 5 minutes. Invert the pans to release the cakes onto cooling rack and cool completely. Chocolate Ganache: Place the chopped semisweet and unsweetened chocolates in a medium bowl. Heat the heavy cream, butter, Irish Cream and sugar in a small saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Pour the boiling cream over the chocolate, then stir with a whisk until smooth. Coating the cakes with ganache: Place cooling rack with cakes over a cookie sheet. Cover each cake with 2 ounces (about 4 tablespoons) of ganache, allowing the ganache to flow over the top and sides of each cake. Transfer the rack of ganache-coated cakes to the refrigerator. Use a rubber spatula to remove the ganache from the baking sheet, return it to the bowl of ganache (stir gently until smooth), and use as necessary to cover each cake with 2 ounces of ganache. Place the cakes in the refrigerator for 20 minutes. Place the white chocolate in a small plastic ziplock bag. Snip the tip from the bottom corner of the bag. Pipe a line of white chocolate across the center of each cake, then pipe from 1 to 6 dots on either side of the line. Refrigerate for at least 15 minutes before serving.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Sisi Ben-Simon Sent: Friday, December 18, 2009 3:55 PM To: [email protected] Subject: [CnD] irish cream variations? Hi all, I have a fine bottle of Balie's irish cream. I'd like to do something special with it, besides the occasional drink once in a while. Would appreciate any ideas or recipes using irish cream. I already have a couple of brownies recipes, so would like some other ideas too. Cheers :) Sisi _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
