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Molten Peppermint-Chocolate Cakes

 Molten Peppermint-Chocolate Cakes
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
4 ServingsPrep/Total Time: 30 min.


  • 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 all-purpose flour
  • Confectioners' sugar


  • 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.
  • 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.
  • Place custard cups on a baking sheet. Bake 10-12 minutes or until a
  • thermometer reads 160° and edges of cakes are set.
  • 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.

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Molten Peppermint-Chocolate Cakes (continued)

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.