Individual Chocolate Peppermint Lava Cakes Recipes

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

MOLTEN PEPPERMINT-CHOCOLATE CAKES

Steps:

• 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., Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins., Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set., Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.

CHOCOLATE PEPPERMINT LAVA CAKES

Steps:

• Preheat the oven to 400 degrees.
• Butter your ramekins, or use a large muffin tin.
• Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth.
• Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well.
• Sift in the flour and whisk until just combined.
• Add the batter evenly to the muffin tins.
• Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
• Let them rest for 1 minute then add a cookie sheet on top of the muffin tin then flip over.
• Serve with ice cream and crushed peppermint candies.

PEPPERMINT SWIRL CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F. Grease and dust four 8-ounce ovenproof ramekins with unsweetened cocoa powder and place on a rimmed baking sheet. Line a plate with parchment paper.
• Combine the white chocolate chips and heavy cream in a medium microwave-safe bowl and microwave, stirring every 15 seconds, until melted, about 1 minute. Stir in the peppermint extract. Divide the white ganache into 2 small bowls. Add 3 drops of red food coloring to one bowl to tint it red and 3 drops of white food coloring to the other bowl to brighten the white ganache. Refrigerate, covered, until mostly set, about 15 minutes.
• Transfer the red and white ganache to individual piping bags and snip each tip to make a 1/2-inch opening. On the prepared plate, pipe two 1-inch-high dollops of each ganache side by side, alternating the color, to form a rough checkerboard cube of 2 red dollops and 2 white dollops. (If the ganache is too stiff to pipe, microwave for 10 seconds). Repeat 3 more times for a total of 4 checkerboard cubes. Freeze until solid, about 15 minutes.
• Meanwhile, whisk together the flour and salt in a medium bowl and set aside. Combine the dark chocolate and butter in another medium microwave-safe bowl. Microwave, stirring every 15 seconds, until completely melted, about 1 minute 15 seconds. Whisk until smooth.
• Combine the eggs, yolks and granulated sugar in a stand mixer fitted with the whisk attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the melted chocolate mixture. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula.
• Fill the prepared ramekins halfway with the batter. Place a frozen ganache cube in the center of each, then cover with the remaining batter.
• Bake until the cakes bounce back slightly when gently pressed and the centers are slightly sunk from the ganache, 20 to 25 minutes.
• Let cool in the ramekins for 10 minutes, then invert and unmold each onto an individual dessert plate. Place a paper snowflake cutout or doily over each cake and dust with confectioners' sugar. Serve immediately.