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Molten Peppermint-Chocolate Cakes

Molten Peppermint-Chocolate Cakes
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
4 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Molten Peppermint-Chocolate Cakes (continued)

Nutrition 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.
© Taste of Home 2013