WARM CHOCOLATE BAILEYS CAKE

7 ounces bittersweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
2 sticks unsalted butter
1 tablespoon unsalted butter
5 large eggs
7/8 cup sugar
1 teaspoon sugar
1/2 cup Bailey's Irish Cream
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 tablespoon flour
1 1/4 teaspoons baking powder
1 tablespoon cocoa
pinch salt
10 1/2 ounce pieces of bittersweet chocolate
vanilla ice cream (to serve)

Preheat the oven to 375 degrees F. Arrange 10 (4-inch) tart rings sprayed with vegetable oil spray on a baking sheet lined with parchment paper.

In a metal bowl combine the first two chocolates; set aside.

In a saucepan, bring the butter to a boil and pour it over the chocolates. Whisk until the mixture is smooth; set aside.

In another bowl whisk together eggs, sugar, Baileys, and vanilla. Add the chocolate mixture to egg mixture and combine well. Sift dry ingredients over chocolate mixture and combine until smooth. Divide the mixture among the prepared rings smoothing the top and push a piece of bittersweet chocolate into the center of each one.

Bake for 8 to 10 minutes or until the sides of the cake are formed and the center still appears slightly glossy from being under baked.

Remove the cakes from the rings and serve each one topped with some ice cream.

Servings: 10
Source: Baileys