Molten Peppermint-Chocolate Cakes

Name: Molten Peppermint-Chocolate Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/2 cup butter, cubed; 4 ounces bittersweet chocolate, chopped; 2 Nellie’s Free Range 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

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, Wisconsin

Ingredients

1/2 cup butter, cubed
4 ounces bittersweet chocolate, chopped
2 Nellie’s Free Range 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

Directions

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.

Nutrition Facts

1 serving: 509 calories, 40g fat (22g saturated fat), 268mg cholesterol, 274mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 8g protein.

Originally published as Molten Mint Chocolate Cakes in Holiday & Celebrations Cookbook 2010

Reviews

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Average Rating:

karynp6

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.