Baileys molten lava cake



  • 150g dark chocolate, chopped
  • 125g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tablespoons Baileys Irish Cream liqueur, plus extra, to serve
  • 2 egg yolks
  • 2 eggs
  • 1 tablespoon cocoa powder, plus extra, to dust
  • 40g (1/4 cup) plain flour
  • Dark and white chocolate curls, to serve (see note)


  • 250g vanilla ice-cream, softened slightly
  • 2 tablespoon Baileys Irish Cream liqueur
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  • Step 1
    To make cheat’s Baileys ice-cream, place ice-cream and Baileys in a bowl and stir to combine. Spoon into a container, cover and freeze for 30 minutes or until firm.
  • Step 2
    Meanwhile, preheat oven to 200C/180C fan forced. Grease four 2⁄3 cup (160ml) metal dariole moulds or ramekins. Place on a baking tray. Combine chocolate, butter, sugar and Baileys in a heatproof bowl. Place bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 5 minutes or until melted and smooth. Remove from heat. Set aside to cool slightly.
    Learn how to make quick homemade butter and buttercream, simply by beating cream.
  • Step 3
    Whisk egg yolks and egg in a small jug. Gradually stir egg into chocolate mixture until thick and glossy. Sift cocoa powder and flour together over chocolate mixture then fold to combine. Pour mixture evenly into prepared moulds. Place in the fridge for 15 minutes or until mixture is cold.
  • Step 4
    Bake fondants for 16 minutes or until firm on top. Set aside for 5 minutes. Carefully run a small sharp knife around mould, turning out onto serving plates. Dust with extra cocoa and serve with Baileys ice cream, chocolate curls and a drizzle of extra Baileys.
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