This dessert is an extremely indulgent one, and not one that you would find yourself eating every day. This is the type of dessert that I would serve at a dinner party, or perhaps when friends were coming over for tea and cake.
It's extremely easy to make, yet it tastes so good that your friends will think you've been slaving over it for hours.
Baileys, for me, is a drink that I would often have at the end of an evening with friends. I like mine in coffee, whereas the husband takes his straight, over ice. It's also very much a holiday drink, and only last week I was enjoying a Baileys and Amaretto beside the hotel pool in Majorca with my friends.
It's also an ingredient that I will often add to a dessert to give it a touch more indulgence, and have included in recipes such as Irish soda bread, orange & Baileys Ice Cream, Baileys Coffee Cupcakes, Cheesecake, Chocolate Irish coffee pots and Chocolate Chai Tea Cocktail.
Once assembled, this dessert will keep in the fridge for up to 3 days, making it great to make ahead before your guests arrive.
Baileys Chocolate Lasagne - serves 8 full slices or 16 half slices
for the chocolate cake
75ml boiling water
3 tbsp cocoa powder
200g butter, melted
200g caster sugar
3 medium eggs (approx 200g weighed in their shells)
200g self raising flour
400ml double cream
50g caster sugar
1 chocolate Flake (or grated milk chocolate)
- Whisk the cocoa powder into the boiling water and then add to a bowl with the melted butter & caster sugar
- Mix until smooth and allow to cool slightly
- Beat in the eggs, one at a time
- Fold in the flour until well combined
- Pour batter into a greased & lined 13"x9" baking tin
- Bake in a preheated 180C oven for 20 minutes, until springy to the touch
- Remove from oven & allow to cool in the tin for 10 minutes before turning out on a wire rack to cool fully
- Once the cake is cool, trim off any uneven edges & slice through it to give 2 thinner layers, and cut each of these in half to get 4 slices of sponge, equal in size
- To assemble the lasagne you can either do it in a tin or on a plate
- Lay the first layer of sponge in the tray and brush with a little Baileys to moisten it, but don't make it soggy
- Whisk the cream, mascarpone, 100ml Baileys and sugar together until peaks form (don't over whisk or it will become dry and difficult to spread smoothly)
- Spread approximately quarter of the cream mixture onto the layer of sponge
- Place another layer of sponge on top and brush with a little of the remaining Baileys
- Repeat with the cream layer until all the layers have been formed
- Sprinkle with the crushed Flake (or grated milk chocolate)
- Refrigerate for at least 1 hour before serving
This complete recipe contains approx 130ml of Baileys Original Irish Cream, which is equivalent to just under 2.7 units of alcohol. The NHS recommend that you do not regularly exceed 3-4 units for men and 2-3 units for woman a day.
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This post has been commissioned for Baileys