This is a Triple chocolate Baileys trifle: a dark chocolate flourless sponge base covered in thick Baileys Original Irish Cream infused milk chocolate ganache and topped with chocolate and Baileys whipped cream.
Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
Melt 175g of the dark chocolate, then leave to cool until almost room temp, but still liquid.
Break the eggs and put the whites in one bowl and the yolks in another.
Whisk the egg yolks and sugar together until pale and ribbon-like, then fold the cooled chocolate into it.
Whisk the egg whites until really stiff - it's easiest to use an electric mixer - then tip into the chocolate mixture.
Fold through as gently as you can.
Pour the mixture into the tin and level off.
Bake for 20 minutes until risen, then remove from the oven and leave to cool completely.
Turn the cooled sponge out and peel off the used paper, then cut or break the sponge into roughly inch pieces - it's very light and airy so should break easily.
Baileys chocolate ganache
Put the cream in a saucepan or heat in 30-second blasts in the microwave until almost boiling.
Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
Stir in the Baileys and leave to cool.
Baileys cream topping
Whip the cream and Baileys until you have very soft peaks.
Add the drinking chocolate powder and whisk briefly until just slightly more firm.
To finish
Share the sponge pieces gently into the bottom of a dessert glass.
Pour 1 tbsp of Baileys per glass over the sponge layers.
Share the cooled ganache between each glass, pouring over the sponge - resist the urge to eat!
Spoon the whipped cream mixture into each dessert glass, working into soft peaks.
Finely grate the remaining dark chocolate over each dessert.
Chill for an hour to set.
Video
Notes
This recipe contains alcohol and so is not suitable for children.