Bailey's Whipped Cream
2 cups heavy whipped cream
2 tablespoons granulated sugar
1/2 cup Bailey’s Irish Cream
Adjust rack one-third up from the bottom of the oven, and preheat
oven to 300 degrees F. Butter an 8- or 8 1/2-inch springform
pan that is 2 or 2 1/2 inches high. Line the bottom with a round
of baking pan liner or wax paper cut to fit, and butter the
paper. (It is not necessary to flour or crumb the paper or the
pan.) Set aside.
The almonds and the chocolate must be ground together to a fine
powder. This may be done in a food processor, blender or nut
grinder. If using a processor, chop the chocolate coarsely by
hand first and then place all of the nuts and the chocolate
in the processor bowl fitted with the steel blade and grind
until the mixture is fine. If you use a blender, chop the chocolate
coarsely by hand first and then grind the nuts and chocolate
together, but only part of the time. Set the ground mixture
In the large bowl of an electric mixer cream the butter. Add
the sugar and beat to mix. Add the egg yolks all at once and
beat to mix. Then add the ground nut and chocolate mixture and
beat on low speed to mix. Remove from the mixer and set aside.
In small bowl of the electric mixer with clean beaters beat
the egg whites until they hold a rather firm shape, but not
until they are stiff or dry. The chocolate mixture will be stiff.
Stir about one-quarter of the beaten whites into it, and then
fold in the remaining whites. Turn into the prepared pan and
smooth the top. Bake for 45 minutes.
Let the cake cool in the pan until it is tepid or until it reaches
room temperature. Remove the sides of the springform pan. Then
cover the cake with anything flat and invert. Remove the bottom
of the pan and the paper lining.
Cover the bottom of the cake with another flat cake plate or
a serving board and very gently and carefully invert again,
leaving the cake right side up. Let stand at room temperature.
The top may be sprinkled with confectioners' sugar.
Serve with vanilla ice cream, whipped cream or Bailey’s Whipped
Bailey's Whipped Cream:
Whip cream and sugar to soft peak stage. Add Bailey’s and whip