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Warm Chocolate Lava Cakes with Bailey’s Sauce

Sauce dessert. chocolate cake baileys  food photoThis really fantastic dessert comes to us from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida last October.  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.  For the Belgium waffles see my blog, www.theardentcook.com and put Belgium waffles in the search box.  They are quite different than the usual waffles.

If you’re lacking a dessert this special day, this is easiest to whip up quickly in time for dinner.

 

Chocolate Lava Cake
8 ounces semi-sweet chocolate or 1 1/2 cups chocolate chips
2 sticks butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1 tablespoons vanilla
1/3 cup all purpose flour

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.  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 sauce pan.  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 sauce.

Serve cake warm with warm sauce.

Sauce dessert. chocolate cake baileys  food photo

2 comments to Warm Chocolate Lava Cakes with Bailey’s Sauce

  • “Preheat the oven to 375 degrees or 350 degrees if using dark pans.” Great tip – this is one of those things I know, but always forget to do. And a really nice recipe. I’ve got some Bailey’s on hand, and I rarely have a hankering for Bailey’s – so this would be a great use for it. Thanks for a nice post.

    • Helen S. Fletcher

      Thanks for your comments. I have been known to forget to reduce the heat and then wondering why it is overbrowned. I think the warm Baileys sauce would be fantastic on coffee ice cream also.