Mint Chocolate Pudding Cakes

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.

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Mint Chocolate Pudding Cakes Recipe

  • Yield: Serves 6.

Ingredients

  • 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

Method

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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girl-scouts.jpg
Cooking with Troop 2656 (more photos)

20 Comments

  1. shuna fish lydon

    O my God you could just die from the cuteness of this!

    Can I come to the next class even though I’m a boy sometimes? You’re the best Elise.

  2. Michelle

    Wow — these look like a great substitute for the long lull between Thin Mint availability! Thanks for always providing such great variety in recipes; I’ve come to rely on your site more often, and my husband is never disappointed.

  3. Donna A.

    This sounds really yummy! I was wondering if there is away to replace the mint extract with another flavor? What would you sudjest?
    Donna A.

  4. Kalyn

    What an adorable bunch of budding young food bloggers! Looks like you had a lot of fun teaching them something about cooking. These kids look like they’re about the age of my students, who are 9 or 10. It’s a great age to start learning to cook.

  5. raquel

    As I get older (26!), one of my favorite things to do is find desserts I think my dad would like and then surprise him with it on Sunday afternoons. This looks like his version of heaven and I can’t WAIT to try it out this week. as the oldest of 4 daughters, it’s my job to set the example. :)
    I’ll report back with the results, but it looks amazing. It also gives me a great excuse to buy those ramekins. Thanks over and over again to you Elise.

  6. Dawn

    For those of you who want to omit the mint, a teaspoon of instant espresso adds a really nice flavor. If you’re making this for adults, a dash of Grand Marnier makes a nice flavoring. Ah, heck! The alcohol cooks out anyway, so I guess it wouldn’t hurt! =)

  7. Faith

    Chocolate + pudding + cake – is there a better arrangement of words in the English language?

    These look so good.

  8. Meghan

    Any suggestions for those of at high altitudes? Because this looks like a great dessert to make!

  9. Bea at La Tartine Gourmande

    I would love to be amongst those kids. You talk to me when there is chocolate! Miam!

  10. barbara

    Looks like it was fun experience Elise.

  11. lobstersquad

    Great idea, love the mint. I usually make them just plain chocolate, with maybe a handful of whit choc chips if my younger sister is coming to dinner. Must find peppermint extract.

  12. Zoe

    I wonder if there is anything else these can be made in besides ramekins? I have such a small kitchen that I can’t buy any more kitchen dodads, not even little ramekins. Would muffin tins work?

  13. Kate

    I’ve been on a lava cake recently- but oh, this recipe beats them all because of the mint! Looks heavenly! Troop 2656 was one lucky bunch… They look like an exceptionally special group of ladies.

  14. Teresa

    Is there any way I can mix this up the night before and just stick them in the oven the day I intend to have guests over? Or does it need to be done the same day?

  15. Eva

    I’ve been making these for about a year now, and they always impress. When my mother-in-law (who is a fantastic cook and a MUCH better baker than I am) asked for the recipe, I knew it was a keeper!
    We don’t have small ramekins so I use muffin tins. Butter them well and then lightly coat the sides and bottom with granulated sugar before adding the batter. I’ve made the batter the night before, then let it come up to room temp before putting it into the pan, and it comes out just as good. We usually add a bit of chambord, but I’ll have to try mint next time!

  16. 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.

  17. 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!

  18. Dorothy

    Can these be stored overnight before serving?

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

  19. 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.

  20. 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.

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