Since I detest corned beef and cabage, I figured I should make something remotely Irish for this St. Patrick’s Day. What’s more Irish than Bailey’s Irish Cream? I’ve already made a Bailey’s Mousse before, and I wasn’t really in the mood for anything “cakey” like cupcakes. I remember these molten lava cakes I’ve made before and thought how delicious these would be to be infused with some Bailey’s, and whip up a caramel and Bailey’s whipped cream to serve on the side! You don’t want to pass this one by.
-2 ounces dark chocolate
-1/3 cup butter
-2 tablespoons Bailey’s liquor
-1/3 cup sugar
-1/4 cup flour
-1/2 cup whipping cream
-3 teaspoons Bailey’s
-1 tablespoon caramel sauce
1. Preheat oven to 400 degrees. Grease 2 ramekins VERY well. Insert a small disc of wax paper into the bottom of the ramekins.
2. In a saucepan over medium heat, melt the dark chocolate with the butter and 2 tablespoons Bailey’s. Remove from heat and cool 10-15 minutes. In another bowl beat the eggs with the sugar. Stir in flour, then stir in melted chocolate. Pour into ramekins and bake 15 minutes. Serve with Bailey’s caramel whipped cream immediately (remember to remove wax paper when removing from ramekins).
3. For the whipped cream, combine the whipping cream, 3 teaspoons of Bailey’s and the caramel sauce and beat at high speed until stiff peaks form.