Bailey's Torte

5 from 2 votes

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.

Prep Time30

Cook Time20

Additional Time1 15

Total Time2 5

Course: Pies and Cheesecakes

Cuisine: American, Irish

Servings: slices

Calories: 364kcal

Author: Adina

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

Measurements: Always use a digital kitchen scale in baking; it guarantees for best results. (Amazon affiliate link)
Butter: Cube the butter, place the cubes on a small plate in one layer, and freeze for about 10-15 minutes before using.
Jam: A sturdy, tart kind of jam, like red currant or black currant jam. I used cherry butter.
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