Bailey’s Irish Cream Sauce, Irish Stout Syrup, & Flourless Chocolate-Irish Stout Cake

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by Julie Usher

KMOV.com

Posted on March 17, 2010 at 12:13 PM

Updated Wednesday, Mar 17 at 1:41 PM


 

Bailey’s Irish Cream Sauce
Laced with Bailey’s Irish Cream, this classic crème anglaise (custard sauce) is the perfect dressing for St. Patty’s Day dessert plates.

YIELD: About ten 2-ounce servings
PREPARATION: 20 minutes, plus chilling time

3/4 cup (6 ounces) heavy cream
3/4 cup (6 ounces) whole milk
¼ cup plus 2 tablespoons granulated sugar
3 ½ tablespoons Bailey’s Irish Cream, divided
4 large egg yolks
1 teaspoon pure vanilla extract

1. Combine the heavy cream, milk, sugar, and 2 tablespoons Bailey’s Irish Cream in a stainless steel or non-reactive saucepan. Gently whisk the yolks in a small bowl to break them up; then add to the cream mixture, whisking until thoroughly combined.
2. Place the pan over medium heat. Cook the mixture, stirring regularly with a metal spoon, until the mixture has thickened and coats the back of the spoon. Do not boil or the mixture will break. Using a fine mesh sieve, immediately strain the custard into a chilled bowl to stop the cooking process. Stir in the vanilla extract and the remaining 1 ½ tablespoons Irish Cream.
3. Cover the custard surface flush with plastic wrap to prevent a skin from forming and let the mixture cool to room temperature. Seal tightly and chill for several hours before serving with Flourless Chocolate-Irish Stout Cake (below).


Bailey’s Irish Cream Ice Cream
A variation of Bailey’s Irish Cream Sauce, turned into ice cream! Dollop atop Flourless Chocolate-Irish Stout Cake (below) or serve straight up with a drizzle of Irish Stout Syrup (also below).

YIELD: About eight 4-ounce servings
PREPARATION: 20 minutes, plus chilling and freezing time

1 ½  cups (12 ounces) heavy cream
1 ½ cups (12 ounces) whole milk
3/4 cup granulated sugar
¼ cup plus 1 ½ tablespoons Bailey’s Irish Cream, divided
4 large egg yolks
1 teaspoon pure vanilla extract

1. Be sure to read your ice cream maker’s instructions before you start, as certain brands contain a separate ice cream chamber that requires several hours of pre-freezing before it can be used.
2. Combine the heavy cream, milk, sugar, and ¼ cup Bailey’s Irish Cream in a stainless steel or non-reactive saucepan. Gently whisk the yolks in a small bowl to break them up; then add to the cream mixture, whisking until thoroughly combined.
3. Place the pan over medium heat. Cook the mixture, stirring regularly with a metal spoon, until the mixture has thickened slightly and coats the back of the spoon. Do not boil or the mixture will break. Using a fine mesh sieve, immediately strain the custard into a chilled bowl to stop the cooking process. Stir in the vanilla extract and the remaining 1 ½ tablespoons Irish Cream.
4. Cover the custard surface flush with plastic wrap to prevent a skin from forming and let the mixture cool to room temperature. Seal tightly and chill for several hours before churning per the ice cream maker’s instructions.

 

Irish Stout Syrup
For an ultra elegant St. Patty’s Day presentation, marble this malty syrup into a pool of Bailey’s Irish Cream Sauce before floating a slice of Flourless Chocolate-Irish Stout Cake (below) on top.

YIELD: About ½ cup
PREPARATION: 10 minutes, plus cooling time

1 cup stout beer (I prefer Schlafly’s Coffee Stout)
½ cup firmly packed light brown sugar

Combine the beer and brown sugar in a stainless steel or non-reactive saucepan. Set over medium-high heat and bring to a boil, watching carefully to make sure the mixture does not boil over. (Reduce the heat if necessary.)
Continue to boil gently until the syrup has reduced to about ½ cup. Cool and serve at room temperature.

Flourless Chocolate-Irish Stout Cake
Don’t love the bar scene? No worries. You can still enjoy your brewsky this St. Patty’s Day without any beer pub brouhaha. No joke . . . this very civilized chocolate torte is fortified with a rich Irish stout! Not only that, but it mixes completely within the confines of a food processor in 30 minutes or less.

YIELD: one 9-inch diameter torte to serve 10 - 12
PREPARATION: 1 hour 25 minutes plus chilling time

5 1/2 ounces premium semisweet chocolate, finely chopped
5 ounces premium bittersweet chocolate (60% cacao), finely chopped
1 ½ cups granulated sugar
3/4 cup stout beer (I prefer Schlafly’s Coffee Stout)
1 ½ cups plus 3 tablespoons (27 tablespoons) unsalted butter, room temperature
6 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 teaspoon coffee extract (optional)
Powdered sugar, for dusting (optional)

1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease a 9 x 2-inch springform pan with butter and then line the bottoms and sides completely with parchment paper. For easiest cake removal, use a double layer of paper to line the bottom. Lightly grease the paper and tightly wrap the outside of the pan with foil. Set the pan aside.
2. Combine the semisweet and bittersweet chocolate in the bowl of a food processor fitted with a metal blade. Process the chocolate to a fine meal.
3. In a small saucepan, combine the beer and water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Pour the hot syrup into a liquid measuring cup or other container with a pouring spout. With the food processor running, gradually add the syrup to the chocolate. Continue to process until the chocolate is entirely melted. Scrape down the bowl.
4. While the chocolate mixture is still warm, add the softened butter, one tablespoon at a time, processing until the butter is completely incorporated. With the machine still running, gradually add the lightly beaten eggs and process until smooth. Add the vanilla and coffee extract, as desired, and pulse the processor just to combine. (Avoid over-processing, as it can introduce excess air bubbles.)
5. Turn the mixture into the prepared pan. Tap the pan to release any air bubbles on the surface.
6. Make a bain marie, or hot water bath, by nesting the springform pan in larger cake pan or baking dish. (Note: The springform pan should not touch the sides of the other pan.) Place the nested pans in the oven and immediately add boiling water to the outer pan or baking dish, filling until the water comes at least halfway up the sides of the springform pan. Bake about 55 minutes or until the cake is firm and dry to the touch. (The cake will puff slightly, especially around the edges.)
7. Remove the springform pan from the bain marie, take off the foil, and transfer to a cooling rack. Let the cake cool completely in the pan, about 3 hours. (Note: The cake will settle back to its initial height as it cools.)
8. Wrap the pan tightly with plastic wrap and refrigerate overnight to allow the cake to fully set.
9. Release the sides of the pan when ready to serve, and invert the cake onto a serving plate. Remove any parchment paper clinging to the cake; then dust the top with powdered sugar, as desired. Slice and serve on a pool of Bailey’s Irish Cream Sauce drizzled with Irish Stout Syrup.

 

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