Bailey'S Irish Chocolate Cream Cake

  1. Pre heat oven to 350 degrees
  2. Grease and flour 10 inch spring form pan. Melt chocolate chips and butter in top of double boiler over hot, but not boiling, water. Beat yolks in large bowl of electric mixer until very thick, about 5 minutes. Beat in 1/2 cup sugar, 1 tablespoon at a time. Stir in melted chocolate, pecans, liqueur and vanilla.
  3. Beat egg whites with cream of tartar in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold 1/4 of whites into chocolate mixture, then fold chocolate mixture back into remaining whites. Pour into prepared pan. Make 30 minutes. Reduce oven temperature to 275 degrees and continue baking 30 minutes. Turn off oven, let cake stand in oven for 30 minutes with door ajar.
  4. Remove cake from oven. Dampen paper towel and place on top of cake for 5 minutes, remove towel (top of cake will crack and fall) Cool cake in pan.
  5. Remove spring form. Transfer cake to platter. Beat whipping cream in large bowl of electric mixer until soft peaks form. Beat in powdered sugar and liqueur. Spoon whipped cream onto top of cake and smooth evenly. Sprinkle chocolate swirls on to top of cake.

chocolate chips, butter, eggs, sugar, pecans, irish cream liqueur, vanilla, cream of tartar, whipping cream, powdered sugar, irish cream liqueur, chocolate swirls

Taken from www.epicurious.com/recipes/member/views/baileys-irish-chocolate-cream-cake-50012764 (may not work)

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