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Bailey’s Torte

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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.

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

bailey's tart sprinkled with cocoa powder.

I had a bit of trouble naming this recipe. Is a cake, a pie, a tart or a torte? It could be any of them actually. A cake is a general name for pretty much anything in this area. A pie has a crust (like this cake), but it is usually served directly from the dish and it might have an upper crust layer as well.

A tart seemed more likely, but then again, when searching for Bailey’s bakes, the name torte seemed to stick to the kind of cake I am showing you today.

In the end, I suppose it doesn’t matter that much. Either Bailey’s torte, tart, pie, or cake, this particular one is just amazing! Or have a look at this Bailey’s Bundt Cake, there can be no confusion about the name there. And it is a perfect (and much faster to make) treat for St.Patrick’s Day as well. Or try the No-Bake Bailey’s Cheesecake or the Muffins.

slice of chocolate torte made with bailey's.

Ingredients needed

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
listed ingredients for making cocoa shortcrust.

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 torte will not taste of 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.
  • 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 or black currant jam. I had cherry butter and it was perfect.
  • Heavy cream
  • Unsweetened cocoa powder to sprinkle over the Bailey’s tart.
cream, bailey's, coffee, chocolate on a white table.

How to make Bailey’s torte?

Most important tip: Always use a digital kitchen scale in baking, it guarantees for best results (Amazon affiliate link).

Crust:

Tips: Cut the butter into small cubes and place them on a small plate. Freeze for 10-15 minutes. If making the dough with the hands hold your hands under cold running water before starting (and dry them well).

sliced creamy pieces of tart on a plate with a fork.

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, 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.
ball of shortcrust dough made with cocoa.

Filling:

  • While the dough is in the fridge, make the filling.
  • Chop the chocolate very finely either by hand with a chef’s knife or in a food processor. (1)
  • 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. (2)
  • Remove the pan from the heat, add the chocolate and stir until the mixture is smooth. (3)
  • Stir in the Irish cream whiskey as well. (4)
  • Transfer to a mixing bowl, you will need to whip the cream later as well, so you might just transfer it to a fitting bowl from the start.
  • Let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.
collage of four pictures of making ganache.

How to blind bake the shortcrust?

Tip: Use a tart tin with a removable bottom, it makes life so much easier (Amazon affiliate link).

  • Roll the dough on the lightly floured surface. The circle should be slightly larger than the tin you are using. (1)
  • 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. (2)
  • Place in the fridge or even better freezer while you preheat the oven.
  • Place a piece of parchment paper on top of the crust. Fill the tin with dry beans for blind baking. (3)
  • 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. (4)
  • Let cool completely before filling, it will not take long.

Tips: 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.

You can definitely use the beans for blind baking again and again. Let them cool completely in a large bowl and store them in a jar. You will not be able to use them for cooking anymore.

collage of four pictures of rolling and blind baking cocoa shortcrust.

Fill the torte:

  • Carefully transfer the pastry shell onto a serving platter.
  • Whip the chocolate cream until fluffy. (1)
  • Stir the jam to make it smooth and spread it on the base of the tart. (2)
  • Immediately spread the ganache onto the tart and smooth it with a spoon or a spatula. Work quickly, the cream will stiffen again quite fast. (3,4)
  • Sprinkle evenly with unsweetened cocoa.
collage of four pictures of filling tart with ganache.

Decoration suggestions:

  • I used white sugar pearls in two sizes.
  • 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 this kind of torte or tart 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.
slice of chocolate torte on a vintage plate.

How to store?

First of all, you can refrigerate the wrapped dough for about 3-4 days or freeze it for up to 1 month.

The Bailey’s torte keeps well for 4-5 days in the refrigerator. Leftovers can also be frozen, well wrapped, for up to 3 months. Let defrost gently in the fridge.

More chocolate bakes:

overhead picture of a chocolate tart on a platter and on a plate.
slice of chocolate torte made with bailey's.

Bailey's Torte

Yield: 14
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes

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.

Ingredients

  • Crust (Note 1):
  • 240 g/ 8.5 oz/ 2 cups flour (Note 2)
  • 20 g/ 0.7 oz/ ¼ cup unsweetened cocoa powder
  • 80 g/ 2.8 oz/ 1/3 cup + 1 tablespoon granulated sugar
  • 1 pinch of salt
  • 125 g/ 4.4 oz/ ½ cup + 1 teaspoon unsalted butter, very cold (Note 3)
  • 1 egg
  • Filling:
  • 2-3 tablespoons tart jam (Note 4)
  • 200 g/ 7 oz dark chocolate, 70% cocoa
  • 100 g/ 3.5 oz milk chocolate
  • 200 ml/ 6.8 fl.oz/ scant 1 cup heavy cream
  • 1 teaspoon instant coffee granules (or Espresso powder)
  • 100 ml/ 3.4 fl.oz/ scant ½ cup Bailey's
  • Decoration:
  • 1-2 teaspoons unsweetened cocoa powder
  • decoration of choice (Note 5)

Instructions

Shortcrust:

  1. Food processor: Place flour, cocoa powder, sugar, and salt in a food processor, and pulse a few times to mix.
  2. Add the very cold butter cubes and process until the mixture resembles breadcrumbs.
  3. Add egg and process very shortly to combine. The pastry should now start clumping together and it will hold easily when pressed.
  4. 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.

  5. By hand: Mix the dry ingredients in a large bowl.
  6. 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.
  7. Add the lightly beaten egg and using a cold knife, stir until the dough binds together.
  8. Wrap and refrigerate as instructed above.



Filling:

  1. Chop the chocolate very finely with a chef's knife or in a food processor.
  2. Gently heat the cream and the instant coffee in a small saucepan until it starts to simmer. Don't let come to a boil. Stir often to make sure that the coffee is completely dissolved.
  3. Remove from the heat and stir in the chocolate until the mixture is completely smooth.
  4. Stir in the Bailey's.
  5. Transfer to a mixing bowl, let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.



Bake crust:

  1. Lightly grease the bottom of a tart tin with removable bottom (about 23 cm/ 9 inches diameter).
  2. 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.
  3. Place in the fridge or even better freezer while you preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  4. Place a piece of parchment paper on top of the crust. Fill the tin with dry beans and bake for about 15 minutes.
  5. 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.
  6. Let cool completely before filling, it will not take long.



Finish:

  1. Carefully transfer the pastry shell onto a serving platter.
  2. Stir the jam until smooth and spread it on the base of the tart.
  3. 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.
  4. Sprinkle evenly with unsweetened cocoa and decorate as desired.

Notes

  1. Always use a digital kitchen scale in baking, it guarantees for best results. (Amazon affiliate link)
  2. I use cake/pastry flour in baking most of the time, but in this case, all-purpose flour is fine as well.
  3. Cube the butter, place the cubes on a small plate in one single layer, and freeze for about 10-15 minutes before using.
  4. A sturdy, tart kind of jam, like red currant or black currant jam. I used cherry butter.
  5. 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 Information:
Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 364Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 31mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 4g

Nutritional information is not always accurate.

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