Molten Chocolate Cakes With Mint Fudge Sauce

By katiemwilson

Ingredients

• Sauce:
• 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1/3 cup hot water
• 1/4 cup light corn syrup
• 3/4 teaspoon peppermint extract or 1 t. Instant espresso powder
• Cakes:
• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all purpose flour
• Vanilla ice cream:

Details

Servings 6

Preparation

Step 1

For sauce: stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3cup hot water, corn syrup and extract; whisk until smooth. Remove from over water cool slightly. For cakes: preheat oven to 450 degree f. Butter six 3/4 cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour pour batter into dishes, dividing equally. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to