Buckets of Baileys!

Given that J gifted me with such a generous bottle of the good stuff, I just had to find a recipe to use it in last night. The following was simpe and delicious!!!

Warm Chocolate Lava Cake with Bailey’s Ganache
From the Epcot International Food & Wine Festival Cookbook (2009)

8-1 oz. semisweet chocolate squares, chopped (1 cup of semisweet chocolate chips can be used as well)
1 cup (2 sticks) butter
5 egg yolks
4 whole eggs
3/4 cup white sugar plus additional for sprinkling
1/3 cup all-purpose flour
1/4 cup heavy cream
1/4 Bailey’s Irish Cream
4-oz. milk chocolate

1. Preheat oven to 375 degrees. Prepare 6-3/4 cup ramekins by lightly buttering each. Lightly coat with sugar, shaking out excess (I didn’t coat the bundt cupcake pan with sugar).

2. Melt the semisweet chocolate and butter in top of a double boiler set over simmering water. Stir until smooth. Remove from over water and cool for 10 minutes.

3. Beat egg yolks and whole eggs together in a large bowl. Add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture.

4. Sift flour, then fold into batter, mixing until smooth.

5. Divide batter among prepared ramekins, filling 3/4 full. Place on a baking sheet and bake about 35-40 minutes or until side of cake are set and middle is still soft. Do not overbake!

6. To prepare the ganache: Stir together the cream and Baily’s in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

7. Using a small knife, cut around the sides of the cakes to loosen. Invert onto plates and drizzle with ganache.


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