Ingredients for the bottom layer:
12 oz. semisweet chocolate chips
6 oz. (1-1/2 sticks) butter
4 eggs, room temperature
2 Tb. sugar
Preparation:
Melt chocolate and butter in microwave for two minutes or until smooth, stirring occasionally. Allow to cool. Whisk eggs and sugar in a mixing bowl, then place this bowl inside of another bowl that is filled with hot water. Stir ingredients until warm.
Beat egg and sugar mixture until it triples in volume. Gently fold in chocolate and butter. Pour into a paper-lined and greased 10-inch cake pan.
Bake at 425 degrees for 10 minutes or until the cake barely resists pressure from touch. Cool for 10 minutes and turn onto a serving plate.
Ingredients for the top layer:
1-1/2 cups 2-percent milk
1-1/2 cups semisweet chocolate chips
12 oz. (3 sticks) butter
3 tsp. Irish cream liquor
1-1/2 tsp. vanilla
12 egg yolks
whipped cream for garnish
Preparation:
Preheat oven to 350 degrees. Heat milk in a saucepan until hot. Add chocolate and stir until melted. Stir in butter, liquor and vanilla. Remove from heat and whisk a small amount of chocolate mixture in with egg yolks. Pour yolk mixture back into saucepan and mix. Pour in a lined and greased pan, and bake for 20 to 30 minutes or until barely set. Cool completely then turn over on top of the bottom layer. Garnish cake with whipped cream.
