Chocolate Bailey's Truffle Cake

Yes, can you believe it?  I had to restrain myself from eating this whole dang cake... it was a rough couple of days in my apartment.  You will have the same issue, so make sure you make this for a party or if you're having people over!  And don't say I didn't warn you :)

Bailey's and chocolate - what a combination.  I would say behind peanut butter and chocolate, it's a close second.

In a food processor combine one package of graham crackers and 2 tablespoons of melted butter.  Press into a spring form pan that's been coated with butter or non-stick spray.  Bake for 8 minutes at 350 degrees F.

While the crust is baking, chop chocolate and heat in a double boiler until just melted.

Heat cream and Bailey's over low heat until warm to the touch, but not bubbling.

Add melted chocolate to the cream mixture, and whisk continuously until it's totally combined.

Pour chocolate in the spring form pan on top of the crust and place in the refrigerator to chill for 6 hours, or overnight.

Try not to dig in, it needs a couple hours to set.

Once ready to serve , remove the outside of the pan, grate an additional chocolate over top and serve with Bailey's whipped cream.  It's easiest to slice with a warm knife, fyi!

For the Bailey's whipped cream: in a bowl with an electric mixer, add cream, vanilla and Bailey's.  mix on high speed until peaks form, then add sugar and mix a little more.

This is a super rich dessert, so don't slice off more than you can chew (ha ha!)  It's creamy and the Bailey's whipped cream is an awesome topping.  Plus, it just looks delicious.  It's a crowd pleaser, and I hope if you make it you can resist and share with others.  Enjoy!

Milk Chocolate Bailey's Truffle Cake

Serving size 1 9-inch cake

1 package of graham crackers

2 tablespoons butter + to coat the pan

15oz good quality milk chocolate

12oz heavy cream

4oz Bailey's Irish Cream

extra milk chocolate for topping

Lightly butter a 9-inch spring form pan. 

In a food processor combine graham crackers and 2 tablespoons of butter.

Press into the spring form pan, and bake for 8 minutes at 350 degrees F.

Chop chocolate and heat in a double boiler until just melted.

heat cream and Bailey's over low heat until warm to the touch.

Add melted chocolate to the cream mixture and whisk until completely combined.

Pour chocolate into the pan and place in the refrigerator to chill for 6 hours, or overnight.

When ready to serve remove outside of the pan and grate additional chocolate on top.

Serve with Bailey's whipped cream.

Bailey's Whipped Cream

1 cup heavy whipping cream

1/4 cup Bailey's Irish Cream

1-2 tablespoons powdered sugar

1/4 teaspoons vanilla extract

In a bowl with an electric mixer add cream, vanilla, and Bailey's.

Mix on high speed until peaks form.

Add sugar and mix a little more.