Ingredients
For the cake
1 pound dark chocolate, , chopped (at least 50% cocoa)
1 cup unsalted butter
10 extra large eggs, , room temperature
1/2 tsp fine salt
3/4 cup sugar, (divided into 1/2 and 1/4 cup)
1 tsp vanilla
½ cup cocoa
For the Irish Whipped Cream
2 cups whipping cream
4 rounded tbsp icing sugar, (powdered sugar)
1/3 cup Bailey’s Irish Cream Liqueur
Instructions
Grease two 9 inch cake pans and dust with cocoa. Line the bottoms with parchment paper to easily release the cake when baked.
Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature.
Stir in the cocoa, vanilla and salt until smooth.
Separate the eggs and beat the whites to soft peaks.
Slowly beat in the 1/2 cup of sugar to form a meringue.
Transfer to a large mixing bowl.
Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 to 40 minutes or until the center of the cakes spring back when lightly touched.
Cool in the pans for about 20 minutes before removing them and cooling completely on a wire rack.
To make the Irish Cream Whipped Cream
Beat all ingredients together to firm peaks.
Divide into 2 equal portions to frost center and top of the cake.
Drizzle with caramel sauce. Serve with additional caramel sauce on the side.
