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: 8
Cuisine: Global
Ingredients: 142 grams bittersweet chocolate, chopped; 360 grams confectioners sugar; 85 milliliters corn syrup; 8 egg yolks; 4 eggs; 125 grams all-purpose flour; 1 teaspoon peppermint extract; 284 grams unsalted butter, cubed; 57 grams unsweetened chocolate, chopped; 8 servings Vanilla ice cream, optional; 118 milliliters hot water

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 8 servings with 882 calories, 12g of protein, and 54g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of chocolate, eggs, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Molten Chocolate Cakes with Mint Fudge Sauce, Chocolate Molten Fudge Cakes {Lower Fat Version}, and Chocolate Molten Cakes with Strawberry Sauce.

Instructions

In a double boiler or metal bowl over hot water, melt butter and chocolate; stir until smooth. In a large bowl, beat the eggs, egg yolks and confectioners' sugar until thick and lemon-colored. Beat in flour until well blended. Gradually beat in butter mixture.

Ingredients you will need

Powdered Sugar

Chocolate

Egg Yolk

Butter

All Purpose Flour

Lemon

Water

Egg

Equipment you will use

Double Boiler

Bowl

Transfer to eight greased 6-oz. ramekins or custard cups.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Place ramekins on a baking sheet.

Equipment you will use

Baking Sheet

Ramekin

Bake at 450° for 15-17 minutes or until a thermometer inserted near the center reads 160° and sides of cakes are set.

Equipment you will use

Kitchen Thermometer

Oven

Meanwhile, in a double boiler or metal bowl over hot water, melt chocolates; stir until smooth.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Bowl

Whisk in the hot water, corn syrup and extract; remove and keep warm.

Ingredients you will need

Corn Syrup

Extract

Water

Equipment you will use

Whisk

Remove cakes from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates.

Equipment you will use

Ramekin

Knife

Oven

Serve with warm chocolate sauce and vanilla ice cream if desired.

Ingredients you will need

Vanilla Ice Cream

Hot Fudge Sauce

Equipment

Ingredients

Servings:

142grams

bittersweet chocolate, chopped 360grams

confectioners' sugar 85milliliters

corn syrup 8

egg yolks 4

eggs 125grams

all-purpose flour 1teaspoon

peppermint extract 284grams

unsalted butter, cubed 57grams

unsweetened chocolate, chopped 8servings

Vanilla ice cream, optional 118milliliters

hot water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Molten Chocolate Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.