A creamy twist on a chocoholic's favorite, this Bailey's Molten Lava Cake is infused & topped with Irish Creme. Decadent - but perfectly sized for just one!
Course Dessert
Cuisine American
Keyword molten lava cake
Prep Time 45 minutesminutes
Cook Time 13 minutesminutes
Total Time 58 minutesminutes
Servings 4individual cakes
Calories 694kcal
Author Erica
Ingredients
4ouncesbaking chocolatebittersweet, semi-sweet, or combination
8tablespoonsunsalted buttercubed, plus more for greasing ramekins
2tablespoonsBailey's Irish Creme
1cuppowdered sugarsifted
2large eggs
2large egg yolks
6tablespoonsall-purpose flour
Bailey's Whipped Cream
¼cupheavy cream
¼cupBailey's Irish Cremecold
½tablespoonpowdered sugar
½teaspoonvanilla extract
Instructions
Grease four ramekins or custard cups with butter, then dust with cocoa powder. Set aside.
Place butter and chocolate in a microwave safe bowl. In 30 second bursts, melt the ingredients, whisking in between bursts until melted and combined. (Or melt over a double boiler)
Whisk in Bailey's, followed by confectioner's sugar, and stir until smooth.
In a separate small bowl, whisk together eggs and yolks until fluffy, then add to chocolate mixture and stir to combine.
Whisk in flour, stirring until combined.
Divide batter in to ramekins, being careful not to fill higher than ¾ of the way, as cakes will rise in the oven. Refrigerate 30 minutes.
Preheat oven to 425 degrees.
Set ramekins on baking sheet, and bake for about 13 minutes, or until cakes are springy on outer edges, but centers are soft.
Remove from oven and let sit 1-2 minutes before inverting on serving plates. Serve while warm with Bailey's Whipped Cream or ice cream.
Bailey's Whipped Cream
Chill the bowl of a stand mixer and whisk attachment in the freezer for 10 minutes.
Add all of the ingredients to the bowl; whisk on high speed until medium peaks form, about 1 minute. (You can also use a hand whisk and a large chilled bowl, whisking the ingredients about 2 to 3 minutes until medium peaks form.) Serve immediately.