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B52 cheesecake slice

We have turned the eye-catching boozy, B52 cocktail into an indulgent cheesecake slice. Using a store-bought chocolate cake, this striking dessert is surprisingly easy to make. With a Baileys-spiked cream cheese centre, Kahlúa chocolate mousse layer and jelly top, it is the ultimate adults-only dessert! Tip: it’s easiest to cut the cake while it’s frozen.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


12 Ingredients


  • 85g packet orange jelly crystals

  • 150ml boiling water

  • 100ml Grand Marnier liqueur

  • 70g (1⁄3 cup) caster sugar, plus 3 tbsp, extra

  • 375g cream cheese, at room temperature, chopped

  • 80ml (1⁄3 cup) Baileys Irish Cream liqueur

  • 375ml (11⁄2 cups) thickened cream

  • 2 tsp gelatine powder

  • 150g dark chocolate, chopped

  • 60ml (1⁄4 cup) Kahlúa liqueur

  • 1 tsp instant coffee powder

  • 350g packet frozen Sara Lee Chocolate Cake

9 Method Steps


  • Step 1

    Spray a 7cm-deep, 10 x 20cm (base size) loaf pan with oil. Line base and sides with plastic wrap, allowing the plastic wrap to overhang the sides.

  • Step 2

    Place the jelly crystals
    (85g packet orange jelly crystals)
    in a heatproof bowl. Add the boiling water
    (150ml boiling water)
    and Grand Marnier
    (100ml Grand Marnier liqueur)
    . Stir until dissolved. Set aside to cool to room temperature. Carefully pour the jelly mixture into prepared pan. Place in the fridge for 15-20 minutes or until just set but not firm (it should stick to your finger when touched).

  • Step 3

    Meanwhile, place the sugar
    (70g (1⁄3 cup) caster sugar, plus 3 tbsp, extra)
    , cream cheese
    (375g cream cheese, at room temperature, chopped)
    , Baileys
    (80ml (1⁄3 cup) Baileys Irish Cream liqueur)
    and 185ml (3⁄4 cup) cream
    (375ml (11⁄2 cups) thickened cream)
    in a food processor and process until smooth. Place 11 ⁄2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine
    (2 tsp gelatine powder)
    and stir until combined. Microwave for 10 seconds (do not overheat). Use a fork to whisk until gelatine dissolves. Set aside to cool slightly. With processor motor running, gradually pour in the gelatine mixture until well combined.

  • Step 4

    Pour the mixture over the jelly layer and smooth the surface. Place in the fridge for 15-20 minutes or until just set but not firm.

  • Step 5

    Place the chocolate
    (150g dark chocolate, chopped)
    in a microwave-safe bowl. Microwave on High, stirring every minute, until melted and smooth. Whisk together the Kahlúa
    (60ml (1⁄4 cup) Kahlúa liqueur)
    and instant coffee
    (1 tsp instant coffee powder)
    in a small bowl until dissolved.

  • Step 6

    Use electric beaters to beat the remaining cream and Kahlúa mixture in a bowl until soft peaks form. Use a spatula to fold the mixture through the melted chocolate, in 2 batches, until well combined. Spoon mixture over the cheesecake layer and smooth the surface.

  • Step 7

    Remove the icing from the cake
    (350g packet frozen Sara Lee Chocolate Cake)
    (reserve for another use, see notes). Cut the cake in half horizontally (see notes). Place 1 half on top of the Kahlúa mousse layer, pressing down gently to secure. Trim remaining layer to fill gaps. Fold overhanging plastic wrap over to cover. Place in the fridge for 6 hours or overnight until set.

  • Step 8

    Line a baking tray with baking paper. Place the extra sugar in an even layer over the base of a small saucepan. Cook, without stirring, over medium-high heat for 2-3 minutes or until melted and deep golden. Pour onto prepared tray and spread over paper. Set aside for 5 minutes or until set. Carefully break toffee into shards.

  • Step 9

    Turn slice, cake-side down, onto a serving plate. Top with toffee shards to decorate
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Recipe Notes

  • Save any remaining cake and icing to crumble over ice-cream as an easy treat.
  • It is easiest to cut the cake while frozen.
  • Use a palette knife to spread the toffee over a lined tray. This will help you create thin layers with pretty decorative wisps!
Image by Elisa Pietrantonio And Vanessa Levis

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