B-52 Cake
(for brownies batter)
3 oz. unsweetened chocolate chopped
8 T unsalted butter, cut into 8 pieces
1 cup sugar
2 large eggs
1 t vanilla extract
1/2 t baking powder
1/4 t salt
2/3 cup all purpose flour
(for filling and topping)
2 1/2 t unflavored gelatin
1 T water
6 oz. white chocolate, chopped
1/2 cup Bailey's Irish Cream
1 1/2 t instant espresso powder
1 1/2 cups heavy cream, chilled
1 cup orange juice
2 T sugar
2 T Grand Marnier
bittersweet chocolate curls
>how to make<
(for brownies)
*Adjust oven rack to middle position and heat oven to 325 degrees.
*Grease 9" springform pan.
*Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.
*Let cool for 5 minutes.
*Whisk sugar, eggs, vanilla, baking powder, and salt together in medium bowl until combined, about 15 seconds.
*Whisk in chocolate mixture until smooth.
*Stir in flour until no streaks remain.
*Transfer batter to prepared pan and distribute evenly.
*Bake until toothpick inserted in center comes out with few crumbs attached, 22 to 27 minutes, rotating pan halfway through baking.
*Transfer pan to wire rack and let cool completely.
(for filling)
*Combine 1 t gelatin and water in small bowl and let stand until gelatin softens, about 5 minutes.
*Place white chocolate in large bowl.
*Heat Bailey's mixture over white chocolate, add gelatin mixture, and whisk until melted, let cool slightly, about 5 minutes.
*Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
*Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
*Whisk on-third of whipped cream into white chocolate mixture.
*Using spatula, fold in remaining whipped cream.
*Spread evenly over brownie layer in pan.
*Refrigerate until set, about 2 hours.
(for topping)
*combine orange juice, sugar, Grand Marnier, and remaining 1 1/2 t gelatin in small saucepan and cook over medium high heat, stirring frequently, until just simmering.
*Transfer to 2 cup liquid measuring cup and let cool completely, about 1 hour.
*Slowly pour juice mixture over cake and refrigerate until set, about 1 hour.
*Run thin knife between cake and side of pan; remove side of pan.
*Transfer cake to cake platter.
*Place chocolate curls in center of cake. Serve.
-serves 14 to 16-
This recipe came from "Cook's Country".
Labels: B-52 cake recipe, cake recipe, cocktail cake recipe, layer cake recipe