- 2/3 cup semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup confectioners' sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon peppermint extract
- 6 tablespoons all-purpose flour
- 2 tablespoons crushed peppermint candies
- Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour.
- Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
- Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately. Yield: 4 servings.
Originally published as Peppermint Lava Cakes in Taste of Home Christmas Annual Annual 2017, p150
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