No Bake Milk Chocolate Bailey's Truffle Cake

By á-43854

This flourless cake is gluten free and delicious! Serve with Bailey's whipped cream, and some fresh berries on top. Cut the slices small, as this is a very rich dessert.

Ingredients

• 15 ounces good quality milk chocolate
• 12 ounces heavy cream
• 4 ounces Bailey’s Irish Cream
• Butter, for pan
• Extra milk chocolate for topping

Preparation

Step 1

Lightly butter a 9-inch springform pan. I also placed a round of parchment paper on top of the butter. Chop chocolate and heat in a double boiler until just melted. Heat cream and Bailey’s over low-medium heat until very warm to the touch, but not bubbling. Add melted chocolate to the cream mixture, and whisk continuously until it is completely smooth and combined – about 5 full minutes. Pour chocolate into pan and place in the refrigerator to chill for 6 hours, or overnight.

Once ready to serve, remove the outside of the pan, grate additional chocolate over top or sprinkle with cocoa powder, then serve with Bailey’s whipped cream. I found it easiest to slice with a warmed knife or a knife sprayed with nonstick spray.

To make Bailey's whipped cream, whip heavy cream with about 1 ounce of Bailey's and about 1 tablespoon of powdered sugar, for a flavored whip cream that isn't too sweet.