Surprise your special someone on Valentine’s Day with a decadent Baileys Molten Chocolate Lava Cake for 2! Just thinking about the perfectly moist inner texture and explosion of pure chocolate perfection with the added bonus of Baileys is making my mouth water just thinking about it. Top this beautiful little dessert off with fresh strawberries or raspberries and a dusting of confectioners sugar and you will have a gourmet dessert looking back at you and smiling!
Okay, I had quite the day off work yesterday. By that, I mean that I spent my day making a tornado in the kitchen with 2 failed recipes. My 4 year old daughter was there cheering me on to the bitter end…”Mommy you are a really good cook” to “Mommy you keep messing everything up”. HA…gotta love that little kids have no sensor! I was in complete agreement with her. I tried to get too fancy with my chocolate covered strawberries by adding champagne to get a slip-and-slide effect on the strawberries. That chocolate just wanted nothing to do with that strawberry!
It seemed like such a waste to get rid of my chocolate and champagne concoction so I had the nerve to try and turn it into a lava cake. Oh my epic failure…well the taste was definitely no joke, but the cake was more like a volcanic explosion when I flipped it over! I have definitely learned my lesson on the importance of cooking a molten cake to perfection for the desired effect.
There is nothing more ambrosial than cutting into an individual little cake and having a perfectly, slightly crispy texture on the outside and pure ooey gooey chocolate goodness on the inside. Oh I love you chocolate!
More to Love
If you love these Baileys Molten Chocolate Lava Cakes for 2, check out my cocktail page for drink pairings.
- 2 Eggs
- 1 Egg White
- 1/4 C. Sugar
- 1/2 Tsp. Vanilla
- 5 Tbsp. Flour
- 1/4 C. Baileys
- 1/2 C. Milk Chocolate Chips
- 3 Tbsp. Butter
- 2 Fresh Strawberries
- Confectioners Sugar
Beat Together Eggs, Egg White, Vanilla and Sugar until thickened; around 3 minutes.
Beat in flour and Baileys.
Add chocolate chips and butter to a microwave-safe bowl.
Microwave for 1 minute and stir; continue microwaving and stirring every 30 seconds until chocolate is melted and smooth.
Add melted chocolate to egg mixture and beat on low until mixed.
Add batter to 2 heavily greased and floured ramekins.
Place ramekins in a roasting pan filled with water until it reaches around halfway up the sides of the dishes.
Bake at 425 degrees for 15-18 Minutes.
The cakes are done when the edges begin separating from the ramekins.
Allow cakes to cool for around 15 minutes before flipping over.
Sprinkle with confectioners sugar and top with fresh strawberries.