Add bittersweet chocolate and heavy whipping cream in a small microwave-safe bowl. Microwave for 30 seconds then whisk ingredients together until completely smooth.
Add plastic wrap on top of the chocolate and refrigerate for 2 hours until firm.
Preheat the oven to 400°F. Spray 4 (8-ounce) ramekins non stick baking spray then dust around all of them thoroughly with a little unsweetened cocoa, and tap out any excess.
In a medium sized bowl, whisk together cocoa powder, flour, salt and baking soda.
In another separate bowl, whisk together melted butter, granulated sugar, Bailey’s Red Velvet, food coloring, vanilla, vinegar, and egg yolk. Pour wet ingredients into dry ingredients and whisk until combined. Evenly divide the batter among the 4 ramekins.
Remove cooled chocolate from the refrigerator. Using a 1 ⅓ inch cookie scoop, scoop chocolate balls and place in the center of each ramekin and press down lightly.
Add ramekins to a baking sheet and bake in preheated oven for about 16-18 minutes (or until the tops spring back when lightly pressed with a finger.
Once ready, remove cakes from the oven and use a thin knife to go around the outer edge of the cake and loosen then invert onto a serving plate. Dust the tops of the cakes with powdered sugar then serve with ice cream and enjoy!