B-52 Cake

B-52 Cake

serves 14-16

For The Brownie Layer

3-ounces unsweetened chocolate, chopped

8 Tablespoons unsalted butter, cut into 8 pieces

1 cup granulated sugar

2 extra large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

2/3 cup unbleached all-purpose flour

For The Filling and Top Layer

3 teaspoons teaspoons unflavored gelatin, divided

1 Tablespoon water

6-ounces white chocolate chopped

1/2 cup Bailey's Irish Cream

1 1/2 teaspoons espresso powder

1 1/2 cups heavy cream, chill

1 cup orange juice

2 Tablespoons granulated sugar

2 Tablespoon Grand Marnier


Chocolate Curls

For the Brownie Layer

Adjust oven rack to middle position and preheat oven to 325 degrees.  Grease a 9-inch springform pan. 

Combine chocolate and butter into a bowl and microwave at 50% power, stirring occasionally, until melted, 2-4 minutes.  Let cool for 5 minutes.  

Whisk sugar, eggs, vanilla, baking powder, and salt together in a medium bowl until combined.  Whisk in chocolate mixture until smooth.  Stir in flour until no streaks remain. Transfer batter to prepared pan and smooth to the edges.  Bake for 22-27 minutes or until a toothpick inserted in the center of the pan comes out with a few crumbs attached.  Transfer pan to a wire rack to cool completely.

For the Filling and Topping

Combine 1 1/2 teaspoons of the gelatin and water in a small bowl and let stand until gelatin softens, about 5 minutes.  Place the white chocolate in a large bowl.  Heat the Bailey's and espresso powder in a small saucepan over medium heat until just simmering.  Pour Bailey's mixture over the white chocolate, add the gelatin mixture, and whisk until melted; let cool slightly, about 10 minutes. Using a stand mixer fitted with the whisk attachment or hand-held mixer, whip cream on medium speed until soft peaks form, about 3 minutes.  Whisk one-third of whipped cream into the white chocolate mixture.  Using a rubber spatula, fold in the remaining cream.  Spread evenly over the cooled brownie layer all the way to the edges of the pan.  Refrigerate until set, about 2 hours.

Combine the orange juice, Grand Marnier, and remaining 1 1/2 teaspoons of gelatin in a small saucepan and cook over medium high heat, stirring frequently, until just simmering.  Transfer to a 2-cup measuring cup and let cool completely, about 1 hour.  Slowly pour juice mixture over cake and refrigerate until set, about 1 hour.  Run a thin knife between cake and side of the pan; remove springform side.  Transfer cake to serving platter and garnish with chocolate curls.  Serve.  Cake can be made and kept refrigerated three days in advance.  Enjoy!

Printed from thegalleygourmet.net