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Giant Chocolate Chip Biscuit With Baileys Sauce
A Lambert Produce Recipe

Giant Chocolate Chip Biscuit With Baileys Sauce Recipe

This dessert is a decadent twist on a classic favourite. Indulge your taste buds and enjoy!





Choc-Chip Biscuit:

  • 120g butter, softened
  • 1/2 cup caster sugar
  • 1/2 cup dark brown sugar
  • 2 tbsp Baileys Irish cream liqueur
  • 2 1/3 cups plain flour
  • 1 tsp bicarbonate of soda
  • 75g dark chocolate, roughly chopped
  • 1/3 cup milk chocolate chips
  • Vanilla ice-cream, to serve


Baileys Chocolate Sauce:

  • 1/2 cup thickened cream
  • 100g dark chocolate, chopped
  • 2 tbsp Baileys Irish cream liqueur


1. Preheat oven to 180°C/160°C fan-forced. Grease the base of a 22cm round springform cake pan, then line the base and sides with baking paper.

2. Use an electric mixer to beat the butter and sugars in a bowl until light and fluffy. Add the egg and Baileys, and beat until combined. Sift flour and bicarbonate of soda over the mixture, then beat until combined. Stir in the chocolate.

3. Press the mixture into the prepared pan and flatten the surface. Bake for 35 minutes or until golden. Cool and rest in the pan for 10 minutes.

4. To make Baileys Chocolate Sauce, place the cream in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and add the chocolate. Stand for 5 minutes, then whisk until smooth. Add the Baileys and whisk again. Cover to keep warm.

5. Serve the warm biscuit drizzled with sauce and topped with vanilla ice-cream. Enjoy!