Irish Cake Bombs

Irish Cake Bombs might be just the European recipe you are searching for. This lacto ovo vegetarian recipe serves 6 and costs $1.15 per serving. One portion of this dish contains roughly 10g of protein, 35g of fat, and a total of 762 calories. A mixture of unsweetened cocoa powder, coffee, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for st. patrick day. It works best as a side dish, and is done in around 45 minutes. It is brought to you by Bakers Royale. Plenty of people made this recipe, and 338 would say it hit the spot. With a spoonacular score of 47%, this dish is solid. Users who liked this recipe also liked Irish Apple Cake with Irish Whiskey Caramel Sauce, ‘Irish Coffee’ Cake with Irish Whiskey, and Cake Batter Cookie Dough Brownie Bombs.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Cake:1. Put oven rack in middle position and preheat oven to 325F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.2.Heat coffee, Guinness, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.3.While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.4. Crumble cake into a pan to completely cool. Set aside.Source: adapted from Gourmet | September 2005Chocolate Whiskey Ganache:1. In a food processor, process the chocolate until very fine.2. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form at the edge of saucepan).3. With the motor on, pour the cream through the feed tube. Process for approximately 10 seconds or until smooth. Pulse in the butter. With the motor running add the Irish whiskey.4. Press the ganache through a strainer and transfer to a pastry bag fitted with a #3 tip. Set aside an hour.Source: adapted from Rosie Levy BeranbaumWhiskey Balls:1.Grind chocolate wafers coarsely in a food processor or blender, alternatively use a potato masher and your hands to crumble.2.Transfer crumble to a bowl. Using your hands mix in the sugar, corn syrup, and whiskey thoroughly.Chocolate Glaze:Place chocolate in a medium bowl. In a medium pan over medium heat, stir cream and corn syrup until just beginning to boil. Do not rush. Pour over chocolate; let stand afor 3 minutes, then gently mix until smooth. Do not vigorously or you will creat air bubbles. If glaze becomes too thick to use, heat over pan of simmering water, stirring constantly.ASSEMBLY:1.Using a in. melon baller, fill it with the Baileys Cheesecake Mix and level off any excess.2. Pipe a in. ball of ganache onto the level melon baller filled with Bailey Cheesecake mixture. If you are using whiskey balls, mold your balls by hand and place them on the center of the Baileys filled melon baller. Refer to picture for visual sample.3. Using a small knife or icing spatula create a dome around either the ganache or whiskey ball.4. Scoop out balled Baileys cheesescake and ganache or whisky ball and place in the Guinness cake crumb and gently roll until covered. Once covered, fill one hand with crumb then place crumbed ball at center. Scoop another handful onto the crumb ball and gently form a large outer cake ring rolling the ball in your hand.5. Place balls in the freezer for at least two hours.6. Once chocolate glaze is ready dip or pour chocolate on each ball. Set aside until chocolate hardens before serving

 

Step by step:

Transfer crumble to a bowl. Using your hands mix in the sugar, corn syrup, and whiskey thoroughly.Chocolate Glaze

1. Place chocolate in a medium bowl. In a medium pan over medium heat, stir cream and corn syrup until just beginning to boil. Do not rush.

2. Pour over chocolate; let stand afor 3 minutes, then gently mix until smooth. Do not vigorously or you will creat air bubbles. If glaze becomes too thick to use, heat over pan of simmering water, stirring constantly.ASSEMBLY:1.Using a in. melon baller, fill it with the Baileys Cheesecake

3. Mix and level off any excess.

4. Pipe a in. ball of ganache onto the level melon baller filled with Bailey Cheesecake mixture. If you are using whiskey balls, mold your balls by hand and place them on the center of the Baileys filled melon baller. Refer to picture for visual sample.

5. Using a small knife or icing spatula create a dome around either the ganache or whiskey ball.

6. Scoop out balled Baileys cheesescake and ganache or whisky ball and place in the Guinness cake crumb and gently roll until covered. Once covered, fill one hand with crumb then place crumbed ball at center. Scoop another handful onto the crumb ball and gently form a large outer cake ring rolling the ball in your hand.

7. Place balls in the freezer for at least two hours.

8. Once chocolate glaze is ready dip or pour chocolate on each ball. Set aside until chocolate hardens before serving

Cake

1. Put oven rack in middle position and preheat oven to 325F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

2. Heat coffee, Guinness, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted.

3. Remove from heat, then add sugar and whisk until dissolved, about 1 minute.

4. Transfer mixture to a large bowl and cool 5 minutes.3.While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl.

5. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well.

6. Add flour mixture and whisk until just combined (batter will be thin and bubbly).

7. Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

8. Crumble cake into a pan to completely cool. Set aside.Source: adapted from Gourmet | September 2005Chocolate

Whiskey Ganache

1. In a food processor, process the chocolate until very fine.

2. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form at the edge of saucepan).

3. With the motor on, pour the cream through the feed tube. Process for approximately 10 seconds or until smooth. Pulse in the butter. With the motor running add the Irish whiskey.

4. Press the ganache through a strainer and transfer to a pastry bag fitted with a #3 tip. Set aside an hour.Source: adapted from Rosie Levy Beranbaum

5. Whiskey Balls:1.Grind chocolate wafers coarsely in a food processor or blender, alternatively use a potato masher and your hands to crumble.

Nutrition Information:

covered percent of daily need