Peppermint Lava Cakes Recipe

Peppermint Lava Cakes Recipe
Peppermint Lava Cakes Recipe photo by Taste of Home
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Peppermint Lava Cakes Recipe

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It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. —Carolyn Crotser, Colorado Springs, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Editor’s Note: You may substitute 3/4 teaspoon orange extract and 1-1/2 teaspoons orange peel mixed with 1 tablespoon coarse sugar for the peppermint extract and peppermint candies.
Originally published as Peppermint Lava Cakes in Taste of Home Christmas Annual Annual 2017, p150

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor’s Note: You may substitute 3/4 teaspoon orange extract and 1-1/2 teaspoons orange peel mixed with 1 tablespoon coarse sugar for the peppermint extract and peppermint candies.
Originally published as Peppermint Lava Cakes in Taste of Home Christmas Annual Annual 2017, p150

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