Molten Peppermint-Chocolate Cakes

Name: Molten Peppermint-Chocolate Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate, chopped; 114 grams butter, cubed; 4 servings Confectioners sugar; 2 egg yolks; 2 eggs; 31 grams all-purpose flour; 1 teaspoons peppermint extract; 0 teaspoons salt; 67 grams sugar

Molten Peppermint-Chocolate Cakes takes roughly 30 minutes from beginning to end. For $1.21 per serving, you get a dessert that serves 4. One portion of this dish contains approximately 7g of protein, 38g of fat, and a total of 553 calories. A mixture of sugar, flour, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Chocolate Peppermint Molten Cakes, American Cakes – Molten Chocolate Cakes, and Molten Chocolate Cakes.

Instructions

Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Bowl

Oven

Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour.

Ingredients you will need

Chocolate

Egg Yolk

Extract

All Purpose Flour

Sugar

Egg

Salt

Pour into four greased 6-oz. custard cups or ramekins.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Place custard cups on a baking sheet.

Ingredients you will need

Custard

Equipment you will use

Baking Sheet

Bake 10-12 minutes or until a thermometer reads 160° and edges of cake are set.

Equipment you will use

Kitchen Thermometer

Oven

Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Knife

Oven

Serve immediately.

Equipment

Ingredients

Servings:

113grams

bittersweet chocolate, chopped 114grams

butter, cubed 4servings

Confectioners' sugar 2

egg yolks 2

eggs 31grams

all-purpose flour 1teaspoons

peppermint extract 0teaspoons

salt 67grams

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake works really well 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 Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "