Molten Guinness Chocolate Cakes with Irish Cream Curd
Rich individual chocolate cakes infused with Guinness stout and filled with silky Irish cream curd that flows when cut. The stout adds depth and slight bitterness that balances the sweet chocolate, while whiskey and Irish cream create an indulgent boozy center. Perfect for St. Patrick's Day celebrations or intimate dinner parties when you want to impress with a sophisticated dessert that combines classic Irish flavors in an elegant presentation.
Ingredients
- 2 eggs
- 2 egg yolks
- 2 tablespoons butter, melted
- ¼ cup sugar
- ⅓ cup Irish creamheavy cream1:1dairy-free
use regular cream and add vanilla extract
- 1 tablespoon Irish whiskeybourbon1:1substitution
similar flavor profile with slight difference
- ⅝ cup semisweet chocolate chips
- ¼ cup butter
- ¼ cup Guinness, or other stout beerdark beer1:1substitution
any stout or porter works well
- ½ teaspoon salt
- ⅓ cup flour
- confectioners sugar, for dusting
Instructions
- 1
Preheat oven and spray ramekins with nonstick spray
- 2
Whisk together whole eggs and egg yolks in small bowl
- 3
Whisk melted butter and sugar in small saucepan until combined
- 4
Add egg mixture and Irish cream to saucepan
- 5
Cook over low heat, stirring constantly with wooden spoon until thickened or thermometer registers temperature
- 6
Remove from heat, strain mixture and stir in whiskey
- 7
Melt chocolate chips, butter and Guinness in small saucepan over low heat
- 8
Whisk eggs, yolks, sugar and salt in medium bowl until pale yellow
- 9
Stir chocolate mixture into egg mixture until smooth
- 10
Add flour and mix until combined
- 11
Fill ramekins approximately two-thirds full with batter
- 12
Add filling to center of each ramekin
- 13
Fill ramekins to top with remaining batter
- 14
Bake until tops lightly spring back when pressed
- 15
Cool on wire rack, then loosen each cake
- 16
Invert onto plates and dust with confectioners sugar
Tips
Strain the Irish cream curd to ensure silky smooth texture without any lumps from cooked egg bits.
Don't overbake - the centers should still be slightly jiggly when you remove them from the oven for the molten effect.
Let cakes cool for exactly 5 minutes before inverting to prevent sticking while keeping the centers warm and flowing.
Good to Know
Refrigerate for up to 2 days. Reheat in microwave for 20-30 seconds to restore molten center.
Make curd filling up to 2 days ahead. Assemble cakes and refrigerate up to 4 hours before baking.
Serve immediately while warm with vanilla ice cream or whipped cream.
Common Mistakes
Don't overcook the curd to avoid scrambling the eggs and creating lumpy texture.
Don't skip straining the curd to avoid lumps in the final filling.
Don't overbake to maintain the molten center effect.
Substitutions
Dairy-Free Swaps
General Alternatives
any stout or porter works well
FAQ
Can I make these without alcohol?
Yes, substitute the Guinness with coffee or milk, replace Irish cream with heavy cream plus vanilla, and omit whiskey or use vanilla extract.
What if I don't have ramekins?
Use a muffin tin or small oven-safe bowls. Adjust baking time as needed based on size and depth of your containers.
How long do these keep?
Best served immediately, but can be refrigerated for up to 2 days. Reheat briefly in microwave to restore molten texture.