cup heavy cream (can use half & half, but use less than 1/2 cup)
chocolate shavings (optional)
Serving Size: 1 (146) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 152 g39 %
Total Fat 16.9 g26 %
Saturated Fat 9.3 g46 %
Cholesterol 203.9 mg
Sodium 177 mg
Dietary Fiber 0.2 g1 %
Sugars 48.5 g193 %
Protein 8.3 g
Preheat the oven to 300 F convection or 325 F static.
Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.