Better-Than Outback's Irish Cream Chocolate Molten Lava Cake

Better-Than Outback's Irish Cream Chocolate Molten Lava Cake


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This decadent dish is better than Outback's chocolate lave cake. The homemade whipped topping infused with Irish cream to enhance the dessert experience of this indulgent dish.

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Time needed

45 min preparation + 13 min cooking

Serving Size / Yield

4 servings


  • 4oz. semi-sweet baking chocolate
  • 8 T. butter chopped into cubes
  • 2 T. Irish Cream
  • 1 C. powdered sugar sifted
  • 2 Lg. eggs
  • 2 Lg. egg yolks
  • 6 T. all-purpose flour
  • Irish Cream Whipped Cream
  • ¼ C. heavy whipping cream
  • ¼ C. Irish Cream chilled
  • ½ T. powdered sugar
  • ½ tsp vanilla extract

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Grease four ramekins or custard cups with butter or cooking spray, then dust with cocoa powder. Set aside. Melt butter and baking chocolate over a double boiler and whisk until smooth, fold in Irish cream and powdered sugar and stir until smooth. In a small bowl whisk together eggs and yolks until fluffy, then fold into chocolate mixture and mix well. Whisk in flour, stir well until combined. Pour ¾ of the batter evenly into each ramekin, careful not to over fill the dishes. Refrigerate 30 minutes. Preheat oven to 425°F. Take dishes out of the refrigerator and set them on a baking sheet, and bake for 13 minutes, or until cakes are springy on outer edges, but centers are soft. Take dishes out of oven and let cool for 1-2 minutes before flipping cakes on serving plates. Serve while warm with Bailey's Whipped Cream or ice cream.

Irish Cream Whipped Cream

Chill the bowl of a stand mixer and whisk attachment in the freezer for 10 minutes.
Add all of the ingredients to the bowl; whisk on high speed until medium peaks form, about 1 minute. (You can also use a hand whisk and a large chilled bowl, whisking the ingredients about 2 to 3 minutes until medium peaks form.) Serve immediately.

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