Molten Chocolate Mint Cakes

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    Sticks (6 oz) unsalted butter, cut into cubes

  • 6

    oz semisweet chocolate, chopped

  • 3

    Large eggs plus 2 large egg yolks

  • 1/4

    Cup plus 2 Tablespoons granulated sugar

  • 4 1/2

    Tablespoons flour

  • 6

    Chocolate-mint wafer candies, such as After Eight Thin Mints, quartered

  • Confectioners sugar, for dusting

Directions

Preheat the oven to 450. Grease and flour six 6 oz ramekins. In a double broiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan. Using an electric mixer, beat the whole eggs, egg yolks, and granulated sugar on high speed until pale and very thick about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined. Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate mint pieces in the center of each. Place the ramekins on a baking sheet and bake until slightly set, but still jiggly in the center, 12 to 14 minutes. Invert the cakes onto plates, wait 20 seconds and remove the ramekins. Dust with the powdered sugar and serve immediately. Sub caramels for mints to change it up. Serves 6.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: