Irish Chocolate Cake Bars

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

3 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

45.0 oz Dark Chocolate Stout Cake 1275 g Dark Chocolate Stout Cake

31.7 oz Irish Cream Dark Chocolate Cream 900 g Irish Cream Dark Chocolate Cream

18.0 oz Coffee Bionda Chantilly 510 g Coffee Bionda Chantilly

Edible Gold Leaf Sheets, 25 Pieces as Needed Edible Gold Leaf Sheets, 25 Pieces as Needed (081001) (081001) Qty: 1

Directions

Place the baked Dark Chocolate Stout Cake in a half sheet frame. Dispense the warm Irish Cream Dark Chocolate Cream on top of the cake. Refrigerate until set.
Cut the framed cake into 24 portions. Pipe the Coffee Bionda Chantilly on top of each bar using the St. Honore tip.
Garnish with gold leaf and one PCB Creation Lucky Hat, White Chocolate (616951.)

1Dark Chocolate Stout Cake

Ingredients

9.2 oz Beer, Guinness 260 g Beer, Guinness

5.3 oz Butter 150 g Butter

3.2 oz Extra Brut Coca Powder, Dutch Processed 90 g Extra Brut Coca Powder, Dutch Processed (679002) (679002) Qty: 1

15.0 oz Granulated sugar 425 g Granulated sugar

7.1 oz Sour cream 200 g Sour cream

3.5 oz Egg 100 g Egg

0.2 oz Pure Tahitian Vanilla Bean Extract 6 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

12.0 oz All-purpose flour 340 g All-purpose flour

0.5 oz Baking Soda 15 g Baking Soda

Directions

Preheat oven 180°C/350°F. Melt the butter and Guinness in a saucepan over low heat.Whisk in the cocoa powder and sugar granulated sugar. Remove from the heat. Whisk the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the Guinness mixture. Whisk in the flour and baking soda until combined.
Pour the cake batter onto a parchment paper lined half-sheet pan and bake for 20-25 minutes or until the cake is set to the touch.

2Irish Cream Dark Chocolate Cream

Ingredients

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

5.3 oz Whole milk 150 g Whole milk

8.8 oz Heavy cream 250 g Heavy cream

3.5 oz Bailey's Irish Cream® 100 g Bailey's Irish Cream®

1.8 oz Granulated sugar 50 g Granulated sugar

4.4 oz Egg yolk 125 g Egg yolk

7.8 oz Garnet 63% Dark Couverture Coins 220 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

Directions

Bloom gelatin and set aside. In a sauce pot bring the milk, heavy cream, and Bailey's to boil. Whisk together the sugar and the egg yolks; temper into the dairy. Keep on medium heat and whisk constantly until 170ºF/76ºC; add bloomed gelatin.
Strain over the chocolate coins and stir to emulsify.

3Coffee Bionda Chantilly

Ingredients

12.3 oz Heavy cream 350 g Heavy cream

5.6 oz Couverture bionda wht caramel rondo 36% 6kg 160 g Couverture bionda wht caramel rondo 36% 6kg (750082) (750082) Qty: 1

0.5 oz Coffee Extract, Non-Alcoholic 15 g Coffee Extract, Non-Alcoholic (539001) (539001) Qty: 1

Directions

Boil the cream and add to the couverture. Refrigerate until completely cool. Whip the cream to medium stiff peaks adding the coffee extract at the very end.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Cocoa

Texture Profile

Soft
Smooth

Temperature Profile

Cold