Better-Than Outback's Irish Cream Chocolate Molten Lava Cake
Serving Size / Yield
- 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
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.