1. Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter. 2. Melt the chocolate in a bowl over a pan of simmering water. 3. Put the butter, sugar, egg yolks, Bailey’s Irish Cream and melted chocolate in a food processor and ‘whiz’ for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl. 4. Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight. 5. When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
