Baileys Molten Chocolate Coffee Cake
Prep time 15 min. Cooking time 9 min
- 175g butter, cut into cubes
- 200g dark chocolate, chopped
- 2tbsp espresso powder
- 150ml Baileys Original Irish Cream
- 175g light brown sugar
- 4 large free-range eggs
- 125g plain flour, sifted
- 8 scoops of vanilla or coffee ice-cream
- A dusting of cocoa powder
- A handful of blueberries
Heat oven to 180C, 160C fan, gas mark 4.
Melt the butter, chocolate and espresso powder in small saucepan over a low heat. Add the Baileys and mix until smooth. Cool.
Whisk the eggs and sugar for 3-5 min until creamy using an electric whisk on medium. Fold in the Baileys mixture, then carefully fold in the flour.
Divide between eight small, greased ovenproof dishes. Bake for nine minutes. Serve with ice-cream, a dusting of cocoa powder and blueberries.