BAILEYS CHOCOLATE LAVA CAKE
The baileys chocolate lava cake, also simply known as molten chocolate cake, is a delectable and decadent chocolate dessert. This is the perfect Christmas recipe. The best part is, these cakes come in relatively small portions and are both delicious and not as bad for you as you may think.
You may have had this soft, warm, and mouth-watering dessert at restaurants and are ready to try it on your own. The cake is surprisingly easy to make. They're also called baked chocolate pudding because the cake is firm on the outside and molten chocolate on the inside, the whipped Baileys cream adds so much flavour and with crushed cookies - this dessert takes you to the next level!
This is my favorite chocolate recipe. Baileys Chocolate Lava Cakes, which is the perfect dessert cake recipe for Chrismas, Valentine Day,Mothers Day, New year or any special celebrations. They are pretty quick to make and this recipe serves 4 people.
The ingredients
200g dark chocolate, chopped
100g unsalted butter, chopped
2 eggs
2 egg yolks
2 tbsp of baileys
1/2 cup (110 gr ) caster (superfine) sugar
1/4 cup (35 gr) plain (all- purpose) flour, sifted
Bailey's Whipped Cream
¼ cup heavy cream
¼ cup Bailey's Irish Creme, cold
½ Tablespoon confectioner's sugar
½ teaspoon vanilla extract
Directions
Step 1 : Preheat oven to 180 C or 350 F.
Step 2: Melt your chocolate and butter in a microwave in 30 second breaks or over the saucepan over low heat and stir until the chocolate is melted and smooth.
Step 3 : Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again. In a separate bowl add baileys, mix well and add into your chocolate mixture.
Step 4 : Grease each ramekin with butter or cooking spray and add some cocoa powder around and coat each ramekin.
Step 5 : Spoon about 1-2 tbsp of the mixture into the moulds/ ramekins. Add 1 tsp of chocolate ganache or chocolate spread in the centre of each mould. Add another 1-2 scoops of chocolate mixture to cover it. Make sure your ramekins are 3/4 filled. Do not over fill them, because they are going to rise.
Step 6 : Place moulds/ ramekins on a baking tray and bake for 8- 12 minutes OR until the cake springs back when you touch the surface with your finger.
Step 7 : In a different bowl add all of the baileys cream,ingredients to the bowl; whisk on high speed until medium peaks form, about 1 minute. Place in a fridge, ready for serving
Step 8 : Gently turn out the cakes immediately and dust with icing sugar and baileys cream, crushed cookies and enjoy!
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