PEPPERMINT LAVA CAKES
It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. -Carolyn Crotser, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour., Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes., Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
Nutrition Facts :
PEPPERMINT LAVA CAKES
Steps:
- Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour.
- Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
- Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
CHOCOLATE PEPPERMINT LAVA CAKES
Chocolate Peppermint Lava Cakes is the most indulgent winter dessert in serving sizes with a molten chocolate middle and peppermint flavoring.
Provided by Sabrina Snyder
Categories Dessert
Time 22m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 504 kcal, Carbohydrate 46 g, Protein 6 g, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 166 mg, Sodium 33 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving
PEPPERMINT SWIRL CHOCOLATE LAVA CAKES
Cut into one of these individual cakes to reveal an unexpected molten center that's swirled red and white like a peppermint candy. The "lava" comes from a ganache center, rather than the traditional method of underbaking the cake. The peppermint-flavored ganache is half white chocolate and half colored red so that it flows out to stunning, eye-catching effect.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
MOLTEN PEPPERMINT-CHOCOLATE CAKES
I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. -Genise Krause, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509 calories, Fat 40g fat (22g saturated fat), Cholesterol 268mg cholesterol, Sodium 274mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
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