Mint Chocolate Pudding Cakes

Mint chocolate pudding cakes, mini volcanos of mint chocolate, warm liquid chocolate surrounded by chocolate cake.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • 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.

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.

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  • 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.


  • 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!


  • 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.

  • Dorothy

    Can these be stored overnight before serving?

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

  • 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.

  • 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!

  • 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?

  • 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.

  • 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?

  • 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.

  • Meghan

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

  • 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! =)

  • 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.