Updated: Jun 9, 2019
I am not a dessert person at all. On the rare occasion that I do have dessert, a rich chocolate dessert would not be the one I choose - shocking I know! My husband on the other hand is the total opposite. He's the person who checks the dessert menu first when we are out, to see if there is anything worth saving room for!
I tend to only make desserts when we have people over or it's a special occasion. Tonight is State of Origin night, so I thought "Why not make a gooey chocolate dessert to keep the fam bam happy?"
These little beauties are a regular on restaurant menus and they are often HUGE! So while this dessert is certainly a unbuckle-your-belt type of dessert, I decided to make it as a muffin, so the richness did not put you in a chocolate coma!
The muffins are gooey and ooze, and as my little fella said "Mummy it's like an upside down volcano"!
There are two versions to this recipe - strictly 18+ with the addition of Baileys (maybe that is why I kind of liked them), and a kid-friendly version minus the Baileys.
I serve them with ice cream and a homemade custard laced with 1/4 cup Baileys (one can never have to much Baileys). For those who want to use Baileys in the custard, just add it at the end to your favourite custard recipe, or for a quick version, buy ready-made custard and use 2 cups to the 1/4 cup of Baileys and stir through.
Prep 15 min // Cook 9 min
2 cups milk chocolate chips
1 cup softened butter
1/2 cup flour
1 cup icing sugar
4 egg yolks
2 tbs Baileys
Preheat the oven to 220 degrees and liberally spray a 12 hole muffin tin with oil spray and set aside. (Note this is one time you want to grease your tins really well or the muffins will break or not come out.)
Place the butter and chocolate chips in a saucepan over a medium heat, melt and continually whisking until the butter and chocolate are fully melted and smooth.
Whisk the eggs and egg yolk together in a bowl.
Add flour, icing sugar, salt and butter and whisk well to combine.
Spoon mixture into your prepared muffin tin , place in the oven and cook for 9 minutes. (See note)
Once cooked, leave the in tin for 3 minutes. Then, with a flat knife, gently ease around the edge of the cake. With an icing spatula, gently remove from the tin, or place a chopping board over the tin and quickly turn it upside down and tap the bottom of the muffin tin to release them.
Note: The cooking time is based on my oven. All ovens cook at different speeds so keep a close eye on them. The top should be crusty and the cake should feel like it's still not cooked.