In a small saucepan, heat the sugar and Irish cream until the sugar dissolves and the mixture simmers. Remove from heat and add the chopped chocolate. Stir until the chocolate melts, then add the butter and whisk until the butter melts and is completely incorporated. Add the eggs and whisk again, then add the flour and a pinch of salt. Whisk until smooth and pour into your crust.

Bake at 350 for about 25 minutes. The top will appear dry and crackly and puff slightly. A toothpick inserted in the center should come out clean. Cool on the countertop for about 15 minutes before slicing. Or refrigerate until cold for an even fudgier experience. Serve with Baileys Whipped Cream.

For the whipped cream, in the bowl of a mixer, whip the heavy cream, sugar, and salt until soft peaks form. Add the Irish Cream and whip to stiff peaks.