Best B 52 Cake Recipes

B-52 CAKE

B-52 Cake image

All chocolate and alcohol. Only those of legal drinking age can eat this cake. (from Roxsand Scocos)Cook time is actually chill time.

Provided by Leta8076

Categories Dessert

Time 11h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

10 1/2 ounces semisweet fine chocolate
1 1/3 ounces Grand Marnier
5 1/4 ounces heavy cream
10 1/2 ounces milk chocolate
5 1/3 ounces unsalted butter
3 1/3 ounces Kahlua
1 egg yolk
1/4 lb milk chocolate
1/2 lb white chocolate
2 tablespoons Bourbon
2 tablespoons unsalted butter
1 1/2 ounces heavy cream
mint creme anglaise (Mint Creme Anglaise)

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.

B-52

B-52 image

I made this delish B-52 Cake by Leta and wondered why it was called that! I found out their is a drink by that name so I posted it for you all to enjoy. If you want to layer for an alternate method instead of on the rock try, the secret to making the perfect layered drink is to pour your heaviest liqueur first, then add other liqueurs according to their density. This way the alcohol will not mix, but layer, one on top of the other. To figure the density of different liqueurs you may have to experiment a bit, but generally syrupy schnapps type liqueurs are the most dense, then cream liqueurs such as Irish Cream, and lastly regular liqueurs such as gin or vodka. To actually pour these drinks, the secret is to pour very slowly, barely dribble the liqueurs into your glass. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third. Repeat this step as many times as necessary to complete your drink. After a little practice you can generally do away with the spoon and will be able to pour a slow steady stream, and keep your liqueurs from mixing.

Provided by Rita1652

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/2 fluid ounce Baileys Irish Cream
1/2 fluid ounce green creme de menthe
1/2 fluid ounce Grand Marnier
1/2 fluid ounce Kahlua

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!

Nutrition Facts : Calories 169.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 16.5, Carbohydrate 18.4, Sugar 18.1, Protein 0.5

B-52 ICE CREAM CAKE

B-52 Ice Cream Cake image

This recipe was originally published as a pie recipe. When I saw how much ice cream was required and looked at the size of my pie plate, I decided to do it in a springform pan instead. It is easier to freeze in that type of pan and easier to serve afterwards.

Provided by Irmgard

Categories Frozen Desserts

Time 5h35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
3 cups chocolate ice cream
2 tablespoons irish cream
1 tablespoon frozen orange juice concentrate
2 teaspoons instant coffee granules
4 cups vanilla ice cream, divided
1 tablespoon orange-flavored liqueur (I used Triple Sec)

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.

Nutrition Facts : Calories 296.7, Fat 16.7, SaturatedFat 9.5, Cholesterol 46.3, Sodium 172.6, Carbohydrate 34.8, Fiber 1.4, Sugar 24.6, Protein 4.3

B-52 CHEESECAKE

B-52 Cheesecake image

Make and share this B-52 Cheesecake recipe from Food.com.

Provided by Miss.Behaven.Jez

Categories Cheesecake

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
2 teaspoons vanilla
3 eggs
2 tablespoons orange-flavored liqueur (such as Grand Marnier)
2 tablespoons coffee-flavored liqueur (such as Kahlua)
2 tablespoons bailey's irish cream
1 1/2 cups crushed chocolate wafers or 1 1/2 cups graham crackers
2 tablespoons margarine or 2 tablespoons butter, melted

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.