Warm Lava Cakes with Bailey's Sauce
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 in a matter of minutes.
Servings: 6 servings
Calories: 874kcal
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 cakes: The lava cakes can be prepared and placed in their molds. Refrigerate for several days, or freeze. If frozen, thaw overnight in the refrigerator. Add an additional minute or two when baking.
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.
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
Serving: 1cake | Calories: 874kcal | Carbohydrates: 67g | Protein: 11g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 308mg | Potassium: 360mg | Fiber: 4g | Sugar: 54g | Vitamin A: 1494IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 4mg
