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Category: Cakes
Prep Time: Cook Time: Total Time:
Sauce
4 1/2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 tsp peppermint extract
Cakes
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Vanilla ice cream
For sauce: Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
For cakes: Preheat oven to 450. Butter six 3/4-cup souffle 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. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
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MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Sauce
4 1/2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 tsp peppermint extract
Cakes
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Vanilla ice cream
For sauce: Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
For cakes: Preheat oven to 450. Butter six 3/4-cup souffle 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. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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