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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, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

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.
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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.