Irish Chocolate Velvet
Indulge in the decadence of Irish Chocolate Velvet, a luxuriously rich dessert that combines the deep flavors of dark chocolate and the creamy warmth of Irish cream liqueur. This easy-to-make flourless cake is delightfully fudgy in the center and delicately balanced with a hint of sea salt and vanilla. Perfect for special occasions or an irresistible treat, the recipe takes just 15 minutes of prep time and delivers a melt-in-the-mouth experience that's sure to impress. Topped with a cloud of whipped cream infused with Irish cream and a dusting of cocoa powder, each bite offers a harmonious medley of sweetness and sophistication. Whether you're hosting a dinner party or craving an indulgent chocolate fix, this 6-serving dessert is a show-stopping masterpiece that's as simple as it is memorable.
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Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 100 grams unsalted butter
- 75 grams granulated sugar
- 3 large eggs
- 200 ml heavy cream (for topping)
- 60 ml Irish cream liqueur (e.g., Baileys)
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 1 tablespoon cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 6-inch round cake tin or a loaf tin. Line the base with parchment paper for easy removal.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat.
Step 3
Whisk the granulated sugar and eggs together in a separate bowl until pale and slightly fluffy, about 2-3 minutes using a hand mixer or whisk.
Step 4
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Step 5
Stir in the Irish cream liqueur, vanilla extract, and sea salt until well incorporated.
Step 6
Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 25 minutes; the center should still be slightly soft and fudgy when done.
Step 7
Remove the cake from the oven and let it cool completely in the tin before transferring it to a serving plate.
Step 8
Whip the heavy cream until soft peaks form. Add a splash of Irish cream liqueur, if desired, to enhance the flavor.
Step 9
Dust the cooled chocolate cake with cocoa powder and serve with a dollop of the whipped cream. Enjoy!
Nutrition Facts
| Serving size | 797.4 grams (797.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3336 |
| Total Fat 264.90g | 340% |
| Saturated Fat 154.50g | 773% |
| Cholesterol 1062mg | 354% |
| Sodium 963mg | 42% |
| Total Carbohydrate 198.00g | 72% |
| Dietary Fiber 24.80g | 89% |
| Total Sugars 145.20g | |
| Protein 41.40g | 83% |
| Vitamin D 120IU | 600% |
| Calcium 459mg | 35% |
| Iron 28mg | 154% |
| Potassium 1956mg | 42% |
Source of Calories