Mint Chocolate Lava Cakes

By zoniesis

Ingredients

• 6 ozs. bittersweet or semisweet chocolate, chopped
• ½ cup (1 stick) unsalted butter, cut into 4 pieces
• 3 large eggs
• 3 large egg yolks
• ⅓ cup sugar
• ¼ cup all purpose flour
• 1 ¼ tsp. peppermint extract
• ¼ tsp. salt

Preparation

Step 1

Preheat oven to 375°F. Generously butter six ¾-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
Using electric mixer, beat eggs, egg yolks, and ⅓ cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.
Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.
Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.