Bailey's Torte

This rich Bailey's Torte is made with ganache and Irish cream whiskey. Three layers of chocolate: a cocoa shortcrust pastry filled with chocolate ganache and sprinkled with cocoa powder.

Chocolate cakes, tarts, or tortes are always a luxurious treat. Whether something easy to make like this Bailey's torte or something more elaborate like the Hungarian Dobos Torte, chocolate bakes are always special, elegant, and something to impress.

And if you like Baileys, check out this Bailey's Bundt Cake or the Bailey's Chocolate Cake; they are perfect treats for St.Patrick's Day as well. Or try the No-Bake Bailey's Cheesecake or the Bailey's Muffins.

Recipe ingredients

Crust

• Flour – I use cake/pastry flour most of the time, but all-purpose is fine as well.
• Unsweetened cocoa powder
• Cold, unsalted butter
• One egg
• Sugar
• Pinch of salt

Filling

• Bailey's Irish cream
• Dark chocolate 70% cocoa. When it comes to making desserts or baking with chocolate I always say it is best to use the best quality you can afford. This advice is definitely important for this recipe as well. It is all about the chocolate here, if it doesn't taste good, the torte won't taste good.
• Milk chocolate. You can use only dark sort if you wish, but I like to add a smaller amount of the one made with milk, it is milder.
• Instant coffee granules. The Irish cream torte will not taste like coffee, but the coffee has this wonderful way of enhancing the chocolate flavor. Espresso powder would do as well. If you don't want to buy a jar of instant coffee just for a recipe, you can leave it out, but I do recommend using it. Try this Polish Coffee Cake, too.
• Jam: Basically, anything you like or have in the house. However, it is preferable to use a robust, sturdy, and tart-tasting jam, for instance, red currant jam or black currant jam. I had cherry butter and it was perfect.
• Heavy cream
• Unsweetened cocoa powder to sprinkle over the Bailey's chocolate tart.

How to make Bailey's torte?

How to make the crust in a food processor?

• Place flour, cocoa powder, sugar, and salt in a food processor. Pulse a few times to mix.
• Make sure that the butter is very cold. Cut it into small cubes, and add to the food processor. Process until the mixture resembles breadcrumbs.
• Add the egg and process very shortly to combine. The pastry should now start clumping together and it will hold easily when pressed.
• Quickly press the dough into a ball without working it too much. Flatten into a disk, wrap in plastic foil, and refrigerate for 30 minutes.

How to make the crust by hand?

• Mix the dry ingredients in a large bowl.
• Add the very cold butter (see tip above). Rub it into the flour with the fingertips until the mixture resembles breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
• Add the lightly beaten egg and using a cold knife, stir until the dough binds together.

How to make the filling?

• While the dough is in the fridge, make the filling.
• Step #1: Chop the chocolate very finely either by hand with a chef's knife or in a food processor.
• Step #2: Place cream and instant coffee into a small saucepan and heat gently until it starts to simmer. Don't let come to a boil. Stir often to make sure that the coffee is completely dissolved.
• Step #3: Remove the pan from the heat, add the chocolate, and stir until the mixture is smooth.
• Step #4: Stir in the Irish cream whiskey. Transfer to a mixing bowl and let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.

How to blind-bake the shortcrust?

• Step #1: Roll the dough on the lightly floured surface. The circle should be slightly larger than the tin you are using.
• Step #2: Lightly grease the bottom of the tin and line the tin with the shortcrust. Press the pastry into the edges and up the side of the tin. Trim the excess dough. Prick with a fork all over. Place in the fridge or even better freezer while you preheat the oven.
• Step #3: Place a piece of parchment paper on top of the crust. Fill the tin with dry beans for blind baking. Bake for about 15 minutes.
• Step #4: Carefully remove the beans and the parchment paper. Continue baking for a further 5 minutes or until cooked through. Don't overbake, or the crust will break when you cut the tart. Let cool completely before filling; it will not take long.

Tip: If the dough tears when rolling give it a few minutes' time at room temperature, it will become slightly softer and easier to roll. You can also slice it, arrange the slices in the baking tin, and press to unite them and form the crust.

How to fill the Irish cream torte

• Carefully transfer the pastry shell onto a serving platter.

• Step #1: Whip the chocolate cream until fluffy.
• Step #2: Stir the jam until smooth and spread it on the base of the tart.
• Step #3: Immediately spread the ganache onto the Bailey's torte and smooth it with a spoon or a spatula.
• Step #4: Work quickly; the cream will stiffen again quite quickly. Sprinkle evenly with unsweetened cocoa.

Decoration suggestions

• I used white sugar pearls in two sizes to decorate this simple Bailey's torte or chocolate tart.
• However, you can use whatever you like. Try chocolate sprinkles, shavings, or any other kind of chocolate decoration. White chocolate shavings would look great as well.
• I often decorate the Irish cream torte or similar tarts with fresh berries. My favorite combination is with raspberries, but blueberries, blackberries, strawberries, fresh currants, or a combination of different ones are delicious as well.

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Recipe

Bailey's Torte

Rich Bailey's Torte made with ganache and Irish cream whiskey. Three layers of chocolate: a cocoa shortcrust pastry filled with chocolate ganache and sprinkled with cocoa powder.

5 from 2 votes

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Course: Pies and Cheesecakes

Cuisine: American, Irish

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 14 slices

Calories: 364kcal

Author: Adina

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Ingredients 

Crust (Note 1):

• ▢ 240 g all-purpose flour 8.5 oz/ 2 cups
• ▢ 20 g unsweetened cocoa powder 0.7 oz/ ¼ cup
• ▢ 80 g granulated sugar 3 oz/ ⅓ cup + 1 tablespoon
• ▢ 1 pinch of salt
• ▢ 125 g unsalted butter 4.5 oz/ ½ cup, very cold, Note 2
• ▢ 1 egg

Filling:

• ▢ 2-3 tablespoons tart jam Note 3
• ▢ 200 g dark chocolate 70% cocoa, 7 oz
• ▢ 100 g milk chocolate 3.5 oz
• ▢ 200 ml heavy cream scant 1 cup
• ▢ 1 teaspoon instant coffee granules or Espresso powder
• ▢ 100 ml Bailey's scant ½ cup

Decoration:

• ▢ 1-2 teaspoons unsweetened cocoa powder
• ▢ decoration of choice Note 5

Instructions

Shortcrust:

• Food processor: Place flour, cocoa powder, sugar, and salt in a food processor, and pulse a few times to mix. Add the icy butter cubes and process until the mixture resembles breadcrumbs.

  240 g all-purpose flour/ 2 cups + 20 g unsweetened cocoa powder/ ¼ cup + 80 g granulated sugar/ ⅓ cup + 1 tablespoon + 1 pinch of salt + 125 g unsalted butter/ ½ cup
• Add egg and process very shortly to combine. The pastry should now start clumping together, and it will hold easily when pressed.

  1 egg
• Refrigerate: Quickly press the dough into a ball without working it too much. Flatten into a disk, wrap in plastic foil and refrigerate for 30 minutes.
• By hand: Mix the dry ingredients in a large bowl. Add the very cold butter, and rub it into the flour with the fingertips until the mixture resembles breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Add the lightly beaten egg, and using a cold knife, stir until the dough binds together. Wrap and refrigerate as instructed above.

Filling:

• Chop the chocolate very finely with a chef's knife or in a food processor.

  200 g dark chocolate/ 7 oz + 100 g milk chocolate/ 3.5 oz
• Gently heat the cream and the instant coffee in a small saucepan until it starts to simmer. Don't let it come to a boil. Stir often to make sure that the coffee is completely dissolved.

  200 ml heavy cream/ scant 1 cup + 1 teaspoon instant coffee granules
• Stir: Remove from the heat and stir in the chocolate until the mixture is completely smooth. Stir in the Bailey's.

  100 ml Bailey's/ scant ½ cup
• Cool: Transfer to a mixing bowl, let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.

Bake crust:

• Lightly grease the bottom of a tart tin with removable bottom (about 23 cm/ 9 inches diameter).
• Roll the dough on the lightly floured surface into a circle slightly larger than the tin. Line the tin with the shortcrust. Press the pastry into the edges and up the side of the tin. Trim the excess dough. Prick with a fork all over.
• Refrigerate: Place in the fridge or even better freezer while you preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Bake blind: Place a piece of parchment paper on top of the crust. Fill the tin with dry beans and bake for about 15 minutes. Carefully remove the beans and the parchment paper. Continue baking for a further 5 minutes or until cooked through. Don't overbake, or the crust will break when you cut the tart.
• Let cool completely before filling; it will not take long.

Finish:

• Carefully transfer the pastry shell onto a serving platter.
• Stir the jam until smooth and spread it on the base of the tart.

  2-3 tablespoons tart jam
• Whip the chocolate cream until fluffy. Immediately spread it onto the tart and smooth it with a spoon or a spatula. Work quickly; the cream will stiffen again quite fast.
• Sprinkle evenly with unsweetened cocoa and decorate as desired.

  1-2 teaspoons unsweetened cocoa powder

Notes

1. Measurements: Always use a digital kitchen scale in baking; it guarantees for best results. (Amazon affiliate link)
2. Butter: Cube the butter, place the cubes on a small plate in one layer and freeze for about 10-15 minutes before using.
3. Jam: A sturdy, tart kind of jam, like red currant jam or black currant jam. I used cherry butter.
4. Decoration: I had sugar pearls of different sizes. Alternatively, use dark or white chocolate sprinkles, shavings, or any other kind of chocolate decoration. Fresh berries are great as well.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 31mg | Fiber: 2g | Sugar: 21g

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