Show Subscription Form




Molten Peppermint-Chocolate Cakes Recipe
Molten Peppermint-Chocolate Cakes Recipe photo by Taste of Home

Molten Peppermint-Chocolate Cakes Recipe

Read Reviews (1)
5 1
Publisher Photo
I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. —Genise Krause, Sturgeon Bay, WI
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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
  • 1/8 teaspoon salt
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • Confectioners' sugar

Nutritional Facts

1 serving 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.

Directions

  1. Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl.
  2. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins.
  3. Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cake are set.
  4. Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately. Yield: 4 servings.
Originally published as Molten Peppermint-Chocolate Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p65

Nutritional Facts

1 serving 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.

Reviews for Molten Peppermint-Chocolate Cakes(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 8, 2014

Well that hit the chocolate craving spot like no other. I did a few things differently. For one, I left out the peppermint extract because I didn't want to mess with pure chocolate. So yeah, totally different. I added vanilla extract instead. I didn't have bittersweet chocolate so I used 2/3 cup of semi sweet chocolate chips. I also didn't have the right size ramekins so I baked it in slightly larger custard cups and cut the cooking time down to eight minutes, which was perfect. It might just require some experimenting with what you have.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT