Print Recipe

Bailey's Chocolate Truffle Cakes




  • 3 ounces bittersweet chocolate, chopped
  • 1/3 cup cream
  • 1 ounce Bailey's Irish Cream


  • 14 ounce bittersweet chocolate, chopped
  • 1 1/4 cups butter
  • 1 tablespoon flour
  • 10 egg yolks
  • 7 tablespoons granulated sugar
  • 1 ounce Bailey's Irish Cream
  • Nonstick cooking spray as needed
  • Confectioners' sugar as needed
  • 2 cups lightly sweetened whipped cream
  • Fresh berries to garnish
  • Fresh mint sprigs to garnish


  1. Prepare Ganache by heating cream just to a boil in a saucepan. Reduce heat and add chocolate, stirring until smooth. Stir in Bailey's Irish Cream. Transfer mixture to a shallow dish and refrigerate.
  2. When set, scoop into 10 small balls using a small scoop or measuring spoon. Return to refrigerator and chill well.
  3. Heat oven to 375 degrees F.
  4. Prepare cakes by melting chocolate butter and butter in a double boiler until smooth. Remove from heat and sift in flour. Stir until smooth and cool.
  5. Whip egg with sugar and Bailey's Irish Cream until "ribbons" form.
  6. Fold chocolate mixture gently into egg yolks.
  7. Spray 10 (4 ounce) ramekin dishes with nonstick spray. Fill each ramekin half full with cake batter and place one ganache ball in the center. Repeat process until all ramekins and are filled.
  8. Bake for 13 to 15 minutes or until cakes pull away form the sides of the ramekins.
  9. Cool slightly and unmold onto serving plates.
  10. Dust with confectioners' sugar and garnish with whipped cream, fresh berries and mint sprigs.

Makes 10 servings.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.