Molten Peppermint-Chocolate Cakes Recipe

Molten Peppermint-Chocolate Cakes Recipe photo by Taste of Home

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With a warm, chocolate sauce inside, these moist little cakes are perfect for cold winter nights. The addition of peppermint extract provides a special touch.—Genise Krause, Sturgeon Bay, Wisconsin

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Molten Peppermint-Chocolate Cakes Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup butter, cubed
4 ounces bittersweet chocolate, chopped
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon peppermint extract
1/4 cup all-purpose flour
1/8 teaspoon salt
Confectioners' sugar

Directions

In a small saucepan, melt butter and chocolate; transfer to a large bowl. Add the eggs, egg yolks and sugar; mix well. Stir in extract. Add flour and salt; stir until blended. Pour into four greased 6-oz. custard cups or ramekins.
Place custard cups on a baking sheet. Bake at 425° for 10-12 minutes or until a thermometer inserted near the center reads 160° and cake sides are set. Remove from the oven and let stand for 1 minute. Run a knife around edge of custard cups; invert onto individual dessert plates. Garnish with confectioners' sugar. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 cake (calculated without confectioners' sugar and candy cane) equals 509 calories, 40 g fat (22 g saturated fat), 268 mg cholesterol, 274 mg sodium, 39 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Molten Peppermint-Chocolate Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p65