Molten Chocolate Cakes with Mint Fudge Sauce
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.
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.)
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.
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.