Mint Chocolate Pudding Cakes

Photography Credit: Elise Bauer

I was recently invited to lead a cooking session with a Girl Scout troop. For days the hostess and I deliberated on what to cook. We finally settled on these luxurious chocolate pudding cakes, because 1) they’re easy to make, 2) they could be prepped, cooked, and eaten in the allotted time (about an hour), and 3) everyone loves chocolate.

The recipe is from Bon Appétit magazine. The cakes are generally inverted and served with ice cream, which is how I first enjoyed them at a friend’s dinner party. However, these particular pudding cakes (pictured), made with the loving care of Troop 2656, just did not want to invert (the buttering of the ramekins was probably a bit too thin).

When I made them again today, they cooked almost all the way through. So, lessons learned—butter well, and make sure to keep your eye on the ramekins in the oven. Start checking at about 9 minutes. The cakes should be like mini volcanoes—cake on the outside and molten lava chocolate on the inside.

Mint Chocolate Pudding Cakes Recipe

  • Yield: Serves 6


  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3 large eggs
  • 3 large egg yolks
  • 1/3 cup sugar
  • 1/4 cup all purpose flour
  • 1 1/4 teaspoons peppermint extract
  • 1/4 teaspoon salt


1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Cut the butter into pieces and heat the chocolate with the butter in small, thick-bottomed saucepan over low heat, stirring, until melted and smooth. Remove the pan from the burner and let cool slightly.

2 With an electric mixer, beat the eggs, egg yolks, and the sugar until slightly thickened, about 5 minutes. Add the flour and beat until incorporated. Add the chocolate mixture, the peppermint extract, and the salt. Beat just until incorporated. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet.

3 Bake the cakes until the edges are set but the centers look shiny and still wiggle like jello when the ramekins are lightly shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove the cakes from oven; let cool for 5-10 minutes.

Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

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Making Chocolate Pudding with Girl Scouts
Cooking with Troop 2656 (more photos)

Showing 4 of 13 Comments

  • Marsha

    In response to Dorothy’s question about storing overnight. I’m baking for only 2 so the first evening we ate 2 and I stored 4 in the refrigerator. Warmed each for 15 seconds in the microwave before serving and found them equally delicious the second and third meals we ate them.

  • Marsha

    Just baked these for the first time tonight…totally yumminess. Will definitely be adding these to my recipe book. Unlike Eva, the centers of mine were very set-up, almost pudding like and I had no problem getting them out of the pans. I have the silicone mini-pans from King Arthur flour and they worked great for this recipe.

  • Dorothy

    Can these be stored overnight before serving?

    Don’t know, haven’t done it. ~Elise

  • Amandine

    Just made it, couldn’t wait for it to cool off! It was delicious, I have some peppermint in my yard and I am happy I could use it!

  • Teresa

    I tried to flip one out of the ramekin and it broke in half and the center oozed out everywhere! Sadness, they had to be eaten out of the ramekins. But they were still very good!

    Just how molten liquidy is it supposed to be because mine was very VERY mostly liquidy in the middle. Will the problem be fixed if I just leave it in the oven longer? I wasn’t sure what to expect and envisioned it a little more like a molten lava cake.

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