If you’re looking for that special dessert on St. Patrick's Day or any day these Warm Lava Cakes with Bailey's Sauce whisk up literally in a matter of minutes. These individual desserts consist of a very tender, chocolate cake with a flowing center.
In fact, these take only a whisk, a bowl and a few measuring utensils to make.
These Warm Chocolate Lava Cakes with Bailey's Sauce comes from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida when my whole family visited Disney World. Many countries are featured presenting food that is associated with them. The array was spectacular and this was just one of our favorites.
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There are many ways to make this. This is the recipe from the Festival.
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Why You'll Love This Recipe
- It is soooooo easy to make. No mixer of any kind is needed - just a whisk and a bowl along with a few measuring untensils.
- The soft cakes and sauce are intensely chocolate.
- There are only a few familiar ingredients.
- If you don't have Bailey's Liqueur on hand, just buy a small airline bottle and it will be enough for the sauce. The Bailey's Sauce can be made ahead and simply reheated.
- It's one of those sophisticated looking desserts that's super simple to make.
- Everyone loves an individual cake made just for them.
- Both the sauce and the cake can be made ahead.
Recipe Ingredients
Cake Ingredients
All Photos read Left to Right.
BACK ROW: Granulated Sugar, Semisweet Chocolate, whole eggs
MIDDLE ROW: Egg yolks, all-purpose flour, vanilla
FRONT ROW: Unsalted Butter
Bailey's Sauce Ingredients
BACK ROW: Milk chocolate chips.
FRONT ROW: Bailey's Liqueur, heavy cream
*Be sure to see the recipe card below for the full ingredient list and instructions.*
Step by Step Instructions
For the Cakes
Step 1. Have a whisk and large bowl ready. They will be your main utensils.
Step 2. Cut the butter into small pats. Place half on the bottom and half on top of the chocolate.
Step 3. Melt the butter and chocolate in a microwave at half power for about 2 ½ minutes or place over a pan of simmering water. Although the butter and chocolate may not look melted, they usually are.
Step 4. Whisk the butter and chocolate together until completely mixed. If it is hot, allow it to cool for about 10 minutes or until lukewarm.
Step 5. Place the whole eggs and egg yolks in a large bowl.
Step 6. Whisk the eggs and yolks together until well combined.
Step 7. Add the lukewarm chocolate/butter mixture to the eggs.
Step 8. Whisk the eggs and chocolate together until blended.
Step 9. Add the sugar and vanilla to the chocolate mixture.
Step 10. Whisk the sugar and vanilla into the chocolate.
Step 11. Last, add the flour.
Step 12. You guessed it! Whisk the flour in completely for a thick batter.
Step 13. Spray six ramekins or Texas muffin cups generously with a non-stick baking release. Fill them about ¾ full of batter. Bake as directed.
Bailey's Sauce
Step 1. Combine the heavy cream and Bailey's liqueur in a small, heavy saucepan and brought to a simmer.
Step 2. Submerge the milk chocolate chips under the hot milk and Bailey's. Let it sit for a few minutes and then whisk until smooth.
Recipe FAQS
The eggs will be about 160°F which is safe to eat. If you are in doubt, test the gooey middle with a baking thermometer.
They are definitely best served when baked. The problem with reheating the is that the liquidy middle sometimes gets baked. They can be reheated as follows:
Wrap in a double thickness of paper towels and microwave for about 10 seconds. Alternatively, place them back in their ramekins or muffin tin and heat in a 350°F oven for about 10 minutes.
If they are left over, yes, wrap them individually and refrigerate. Reheat as above.
Yes. Both the sauce and the cakes can be made ahead. Divide the batter between the ramekins or Texas muffin tins, cover well and refrigerate for up to a couple of days or freeze. If frozen, thaw in the refrigerator overnight. Add a few minutes to the baking time since they will be cold. The sauce can be made a week ahead and refrigerated. Reheat to use.
Expert Tips
- Make sure you use a quality chocolate such as Guittard, Ghiradelli, or Lindt. Do not use chocolate chips as they won't create a flow.
- If you don't want to use the Bailey's, increase the cream to ½ cup.
- Do not overbake or the middle will not have much lava. The sides should be baked but the middles should be giggly. If they are liquidy, bake for another minute.
- If the cake have been refrigerated or thawed from the freezer, add about a minute to the baking time.
Other Mostly Chocolate Recipes to Consider
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Warm Lava Cakes with Bailey's Sauce
Ingredients
For the Lava Cakes
- 8 ounces semi-sweet chocolate
- 1 cup butter (225 grams or 8 ounces or 2 sticks)
- 5 large egg yolks
- 4 large whole eggs
- ¾ cup sugar (150 grams or 5 ¼ ounces)
- 1 tablespoons vanilla
- ⅓ cup all purpose flour (45 grams or 1 ½ ounces)
For the Bailey's Sauce
- ¼ cup heavy cream
- ¼ cup Bailey's Liqueur
- 4 ounces milk chocolate (114 grams)
Instructions
For the Lava Cakes
- Preheat the oven
- to 375 degrees or 350 degrees if using dark pans. Spray 6 six ounce ramekins or Texas muffin pans generously with a non-stick baking 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 or so to cool to lukewarm.
- 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 ramekins or tins, about ¾ cup each.
- Bake for 18 to 19 minutes until the outer edges are just set but the middle is giggly but not wet. If it is wet, bake for an additional minute.
For the Bailey's Sauce
- While the cakes are baking, make the sauce.
- 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: ⅞ cup sauce.
Notes
Make ahead instructions for the sauce: The sauce can be made up to a week ahead and refrigerated. Heat it to serve with the cakes. To release the cakes: Wait for a minute or two, place a serving plate over the ramekins one at a time and turn them upside down. They can be served this way or turn them over. Just be careful, they are very hot. For the Texas muffin cups, go around the edges with a small, flexible spatula. Place a quarter sheet or half sheet over the top of the cups and turn them over. Use a pancake turner to move them to serving plates. If Bailey's is omitted, increase the heavy cream to ½ cup.
Serve immediately with the warmed sauce. The lava cakes can also be served with whipped cream, ice cream, or caramel sauce instead of the Bailey's sauce if desired. Be sure to use a good quality chocolate such as Guittard, Ghiradelli, Lindt or other quality bar chocolate, so the center will flow when warm. The lava should be about 160° when finished. The eggs will be safe at that point.
If any of the cakes are left over, refrigerate. To warm them, place them back in their original container and heat in a 350°F oven for about 10 minutes or cover with a paper towel and microwave for about 15 seconds or until warmed through. Refrigerate the sauce and warm that to serve with the cakes. The centers may not flow, but they will still be delicious.
Nutrition
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