When you cut into these Baileys lava cakes, through the melt-in-the-mouth sponge, you release a richly chocolatey, Baileys-spiked molten centre that begs to be eaten!
Put the chocolate, cream and Baileys in a microwave safe bowl and heat in 30 second bursts, stirring each time until melted together and glossy.
Spoon into an ice cube tray and place in the freezer for at least 2 hours.
Prepare the moulds
Brush oil lightly all over the insides of the moulds.
Sprinkle cocoa inside the moulds and shake off the excess.
Make the sponges
Preheat the oven to 190C (170C fan / 375F).
Put chocolate, butter and Baileys in a microwave safe bowl. Microwave in 30 second bursts, stirring after each burst until melted. Stir together until smooth.
Put the eggs and sugar in a second bowl and whisk until the mixture is very pale, creamy and increased in volume.
Add the melted chocolate mixture and gently fold together. Try not to overwork it as you’ll knock out the air. It’s ok if it’s still a little streaky at this stage as it’ll combine more in the next step.
Sift in the flour, cocoa and baking powder into the bowl. Fold gently, working quickly and folding just enough to get rid of any flour pockets.
Fill the moulds about ½ full.
Pop a cube of the hot chocolate centres into mould and push down gently.
Top with the remaining filing, so that no more than the moulds are no more than ⅔ full.
Bake 7-9 minutes until the puddings are well-risen and look just set on top.
Hold the moulds with a towel as they’ll be very hot. Run a cutlery knife around the insides of the moulds, then put a plate on top and invert to turn out onto the plate. Serve immediately.
Are you tempted to serve this at a festive event or celebration?