Warm Chocolate Lava Cakes with Bailey’s Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2018. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Warm Chocolate Lava Cakes with Bailey's These Warm Chocolate Lava Cakes with Bailey’s Sauce comes to us from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida. Booth after booth after booth from all over the world featured food from their countries. This and the Belgium Waffle booth had the longest lines and were indeed standouts. They are quite different than the usual waffles.

This is so easy all you need is a whisk, a bowl and a few measuring ingredients.

To make ahead, the sauce can be made days ahead and refrigerated. Rewarm in a pan on the stove or microwave briefly. The cakes can be made the day of serving. To serve, preheat the oven to 350°F. Replace the cakes in the original tin or place them on a baking sheet. Cover with foil completely. Heat for 5 to 10 minutes until just warm.

Warm Chocolate Lava Cakes
8 ounces semi-sweet chocolate or 1 1/2 cups chocolate chips
1 cup butter (225 grams or 8 ounces or 2 sticks)
5 egg yolks
4 whole eggs
3/4 cup sugar (150 grams or 5 1/4 ounces)
1 tablespoons vanilla
1/3 cup all purpose flour (45 grams or 1 1/2 ounces)

Preheat the oven to 375 degrees or 350 degrees if using dark pans. Spray 6 Texas muffin pans generously with a releasing agent. Set aside.

Melt the chocolate and the butter in the top of a double boiler or in a microwave oven until the chocolate is melted. Whisk together until smooth. Let sit for 10 minutes to cool somewhat. Whisk the eggs and whole eggs together.   Whisk in the chocolate mixture. Add the sugar and vanilla and whisk to combine well. Lastly, whisk in the flour. Divide among the 6 tins. The batter will come almost to the top. Bake for 18 to 22 minutes until the outer edges are just set but the middle is still soft.

Bailey’s Sauce
1/4 cup 40% or heavy cream
1/4 cup Bailey’s Irish Cream
4 ounces milk chocolate (chips are fine

Combine the cream and Bailey’s in a small saucepan. Heat until simmering but do not boil. Submerge the chocolate under the cream for several minutes to melt the chocolate. Whisk to smooth. Yield: 7/8 cup sauce.

Serve these Warm Chocolate Lava Cakes upside down warm with warm sauce.

 

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

3 thoughts on “Warm Chocolate Lava Cakes with Bailey’s Sauce

  1. Janet Woodward

    I am a bit nervous of having a new kitty…going to be difficult to fill Smokies pawsteps. Smokies legacy to another kitty in need is her loving home…

    Good food is really international….and can always bring people together..

    Have fun….Happy New year to you….

  2. Janet Woodward

    Merry Christmas to you Helen….Greetings from my new home by the seaside in Yorkshire…moved to Bridlington…

    This one can be made easily as a Gluten free….its a standard playing in the naughty corner recipe…..Texas muffin pans? You mean 6oz ramekins??
    Somewhere I have a dictionary….to translate….

    Have fun…

    Janet (Smokie is no longer with me…)

    1. hfletcher Post author

      Hi Janet – Hope your new home is coming along. Did you get a new cat yet? I know some of the US terms are different than other country terms, but I do get points for weights don’t I?

      Take care and Happy New Year.

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