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Molten Chocolate Cakes with Mint Fudge Sauce


  • 1-1/4 cups unsalted butter, cubed
  • 10 ounces bittersweet chocolate, chopped
  • 4 eggs
  • 8 egg yolks
  • 3 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 5 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup hot water
  • 1/4 cup corn syrup
  • 1 teaspoon peppermint extract
  • Vanilla ice cream, optional


  • 1. In a double boiler or metal bowl over hot water, melt butter and chocolate; stir until smooth. In a large bowl, beat the eggs, egg yolks and confectioners' sugar until thick and lemon-colored. Beat in flour until well blended. Gradually beat in butter mixture.
  • 2. Transfer to eight greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake at 450° for 15-17 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set.
  • 3. Meanwhile, in a double boiler or metal bowl over hot water, melt chocolates; stir until smooth. Whisk in the hot water, corn syrup and extract; remove and keep warm.
  • 4. Remove cakes from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Serve with warm chocolate sauce and vanilla ice cream if desired.

Nutrition Facts


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