Mint chocolate pudding cakes, mini volcanos of mint chocolate, warm liquid chocolate surrounded by chocolate cake.
- 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.
2 Melt chocolate and butter: 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.
3 Make filling: 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.
4 Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet.
5 Bake: Bake the cakes at 375°F 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.