Molten Chocolate Cakes with Irish Cream
Elevate your dessert game with these luxurious Molten Chocolate Cakes with Irish Cream—a decadent treat perfect for special occasions or indulgent nights in. Featuring a rich, gooey center made from dark chocolate and a hint of smooth Irish cream liqueur, these individual cakes are a sophisticated twist on the classic lava cake. The recipe is surprisingly quick and easy, with just 15 minutes of prep and 12 minutes in the oven, making it a dessert you can whip up effortlessly. The ramekins are dusted with cocoa powder to ensure a flawless presentation, while the velvety batter bakes into a luscious cake that oozes molten chocolate when cut into. Serve these warm, elegant cakes with whipped cream, a sprinkle of powdered sugar, or fresh berries for an irresistible finish. Perfect for dinner parties or romantic evenings, this molten chocolate dessert is sure to impress anyone who takes a bite.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams dark chocolate (60-70% cocoa)
- 150 grams powdered sugar
- 3 large eggs
- 3 large egg yolks
- 50 grams all-purpose flour
- 2 tablespoons Irish cream liqueur
- 2 tablespoons cocoa powder (for dusting ramekins)
- 10 grams butter (for greasing ramekins)
Instructions
Preheat your oven to 220°C (425°F). Grease four 6-ounce ramekins with butter and dust them lightly with cocoa powder. Set aside.
In a heatproof bowl set over a pot of simmering water, melt the unsalted butter and dark chocolate together. Stir until smooth and combined. Remove from heat and allow to cool slightly.
Add the powdered sugar into the chocolate mixture and whisk until fully incorporated.
Whisk in the eggs and egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the Irish cream liqueur, followed by the all-purpose flour. Mix until smooth and no lumps remain.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 11-12 minutes. The edges should be set while the center remains soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate.
Serve immediately while warm, optionally garnished with whipped cream, a dusting of powdered sugar, or fresh berries.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1385 mg | 462% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 195.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 321 mg | 25% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
