While living in Orlando, Florida, my husband and I enjoyed visiting the Epcot Food & Wine Festival at Walt Disney World whenever the opportunity presented itself. With my love for chocolate and Bailey’s Irish Cream on the rocks being my choice alcoholic beverage, its no wonder my favorite sampling offered during the Festival is the Warm Chocolate Lava Cake with Bailey’s Ganache from Ireland. Each year we visited the Festival I would say how much I’d like to purchase their cook book to see what yummy samplings I could re-create at home…and finally, In 2010 I broke down and purchased the Epcot Food & Wine Festival Cook Book as they were “Celebrating 15 Years of Delicious Discoveries”. You can imagine I was beyond thrilled to notice the Lava Cake recipe was included!! I halved the original lava cake recipe from the cook book, and opted for bittersweet (dark) chocolate in-lieu of semisweet chocolate; I also added Baileys to the lava cake for additional adult flavor. Additionally, I replaced the milk chocolate with bittersweet chocolate in the ganache and omitted the heavy cream, using extra Baileys of course!! Enjoy!
Ingredients (Lava Cake):
6 oz Ghirardelli 60% Cacao Baking Chips
1 Stick Butter
2 1/2 Egg Yolks
2 Whole Eggs
1/4 Cup + 2 TBSP Sugar
2 1/2 TBSP + 1/2 tsp White Flour
6 oz Baileys Irish Cream Liqueur
2 oz Ghirardelli 60% Cacao Baking Chips
2 oz Baileys Irish Cream Liqueur
Preheat oven to 375 degrees.
Using a double broiler (or saucepan and metal bowl as pictured) set over simmering water, melt butter and cacao chips stirring until smooth.
Let chocolate mixture cool 10 minutes.
Using an electronic hand mixer, beat egg yolks and whole eggs in a medium bowl.
Add sugar to well beaten eggs and mix until thick and light, about 2 minutes.
Fold chocolate mixture into egg mixture.
Sift flour, then fold it into the batter, mixing until smooth.
Add Baileys to batter and stir just until combined.
Lightly spray a jumbo muffin tin with cooking spray and distribute batter evenly among 4 of the muffin cups. (If you have ramekins you can certainly use those; a regular-sized muffin tin will also work)
Bake until sides of cake are set and middle is still soft, about 25 – 30 minutes. ** NOTE: For a runnier consistency, bake cake 25 minutes (maybe less depending upon your oven); for a more solid but gooey center, bake 30 minutes. ** (If using a regular-sized muffin tin, the baking time will be about 15 minutes total)
While the cakes are baking, prepare the ganache.
Using a double broiler (or saucepan and metal bowl as pictured) set over simmering water, melt cacao chips with Baileys, stirring until smooth.
Remove cakes from oven and let cool 1 – 2 minutes.
Drizzle individual cakes with warm ganache and serve immediately
Yields 4 Servings
Weight Watchers: 1 Lava Cake topped with 1/4 of the prepared Ganache = 21 points plus (This recipe has a high points plus value, but is too irresistible not to indulge in every once in a while!!!)