B 52 Cake Recipes

Steps:

• Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses.

Steps:

• Pour coffee liqueur into a shot glass. Carefully pour in Irish cream liqueur so it floats on top. Pour triple sec on top so it floats as well, to create a three-layered drink.

Steps:

• Carefully pour coffee liqueur, Grand Marnier, and Irish cream liqueur into a cordial glass so that they do not mix.

Steps:

• Preheat the oven to 425 degrees F.
• Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
• Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
• Bake in the centre of the oven until firm, 5 to 7 minutes.
• Place in the freezer to cool, about 20 minutes.
• When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
• Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
• Spoon into the cooled crust and spread evenly.
• Freeze until firm on top, about 15 minutes.
• Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
• In another small bowl, stir the coffee granules with 1 teaspoons warm water.
• When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
• Stir in the coffee and dollop over the chocolate layer, then spread over the top.
• Freeze until the top is firm, about 15 minutes.
• Place the remaining 2 cups of vanilla ice cream into another bowl.
• Stir in the orange juice concentrate and orange-flavoured liqueur.
• Dollop over the coffee layer, then evenly spread over the top.
• Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
• For easy serving, place the cake on the counter and uncover.
• Let sit for about 10 minutes, just until you can slice.
• Garnish with chocolate curls or orange slices if desired.

Steps:

• Line the bottom of an 8" springform pan with parchment paper.
• Then proceed as follows: Grand Marnier Layer.
• In a double boiler, melt the chocolate with the Grand Marnier.
• In a small pan, bring the cream[i]just[/i] to a boil.
• Incorporate the hot cream into the melted chocolate slowly with a whisk.
• Pour into pan and chill until set.
• Kahlua Layer.
• In a double boiler, melt the milk chocolate with the butter and Kahlua.
• Cool to room temperature and then whisk in the egg yolk.
• When cool, pour over first layer which has been set.
• Chill until set.
• Whiskey Layer.
• In a double boiler, melt the chocolates and butter.
• Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
• Cool to room temperature and then add to layers already set.
• Freeze overnight until hardened, cover with plastic wrap.
• Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.

Steps:

• Shake and pour over ice.
• Layer method:.
• Read above, but I also did according to the way I listed the liquors.
• If you look at my pictures you will see the layers.
• Deceiving it is! They did slowly settle that way. It`s cool to watch!

Steps:

• Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper.
• To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust.
• Beat cream cheese and sugar on medium speed until well-blended.
• Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set.
• Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour.
• Remove; cool completely. Refrigerate at least 4 hours or overnight.
• Loosen cheesecake from rim of pan; remove rim.

Steps:

• To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
• Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
• Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.