Warm Lava Cakes with Bailey's Sauce Recipe 

Warm Lava Cakes with Bailey's Sauce make a spectacular dessert on St. Patrick's Day or any day in minutes. Each dish has a soft chocolate cake with a streaming centre. These can be made in minutes with a whisk, bowl, and measuring spoons.  


For the Lava Cake – 8 ounces semi-sweet chocolate – 1 cup butter (225 grams or 8 ounces or 2 sticks) – 5 large egg yolk – 4 large whole egg – 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)



For Lava Cakes Pre-heat the oven to 375 degrees or 350 for dark pans. Spray 6 six-ounce ramekins or Texas muffin pans with non-stick baking release. Set aside.  


Melt chocolate and butter in a double boiler or microwave. Whisk smooth. Cool to lukewarm in 10 minutes. Mix egg and whole eggs.  


Mix in chocolate. Mix sugar and vanilla. Add flour last. 


Divide the mixture into 6 ¾ cup ramekins or tins. Bake 18–19 minutes until edges are barely set and middle is giggly but not wet. Bake another minute if we  


Bailey's Sauce Make the sauce while the cakes bake. Mix Bailey's and cream in a small pot. Simmer, not boil. 


Submerge chocolate in cream for several minutes to melt. Whisk smooth. Yield: ⅞ cup sauce. 


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