Molten Chocolate Cakes with Mint Fudge Sauce

Name: Molten Chocolate Cakes with Mint Fudge Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 59 milliliters light corn syrup; 3 larges egg yolks; 3 larges eggs; 1 teaspoons peppermint extract; 355 milliliters powdered sugar; 142 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 10 Tbsps unsalted butter; 57 grams unsweetened chocolate, chopped; 6 servings Vanilla ice cream; 79 milliliters hot water

Molten Chocolate Cakes with Mint Fudge Sauce might be just the dessert you are searching for. This recipe makes 6 servings with 745 calories, 10g of protein, and 45g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have powdered sugar, corn syrup, peppermint extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir both chocolates in top of double boiler over barely simmering water until melted.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Add 1/3 cup hot water, corn syrup and extract; whisk until smooth.

Ingredients you will need

Corn Syrup

Extract

Water

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Whisk

Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Preheat oven to 450°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.

Ingredients you will need

Chocolate

Custard

Butter

Equipment you will use

Sauce Pan

Oven

Whisk eggs and egg yolks in large bowl to blend.

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Egg Yolk

Egg

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Whisk

Bowl

Whisk in sugar, then chocolate mixture and flour.

Ingredients you will need

Chocolate

All Purpose Flour

Sugar

Equipment you will use

Whisk

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.

Ingredients you will need

Sauce

Equipment you will use

Oven

Knife