recipe – dark chocolate mint lava cake

recipe – dark chocolate mint lava cake

I have to admit, I’m totally prejudiced against molten chocolate cakes.  So early 90′s.  But regardless of my snobbery, they’re still a crowd-pleaser, especially with kids.  It’s also a really easy dessert to prep ahead and serve all warm and gooey.  You’ll look like you put a lot of time into it, even though you didn’t.

Sam LOVES this cake, so when she asked me to make it for Rheta’s birthday, I caved.  But instead of the same old plain chocolate, I wanted something unique.

Enter mint.

Not even a teaspoon of peppermint extract and the dark chocolate lava cake gets a much-needed kiss of cool.

Dark Chocolate Mint Lava Cake

Serves 12 (cut the recipe in half if needed, these don’t work well for leftovers)

Sauce

  • 4 1/2 ounces bittersweet or semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/3 cup hot water
  • 1/4 cup light corn syrup
  • 3/4 teaspoon peppermint extract

Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and peppermint extract; whisk until smooth.

Make Ahead: cool slightly then cover and refrigerate for up to 2 days.  Rewarm before serving.

Cakes

  • 10 ounces bittersweet or semisweet chocolate, chopped
  • 20 tablespoons (2 1/2 sticks) unsalted butter
  • 6 large eggs
  • 6 large egg yolks
  • 3 cups powdered sugar
  • 1 cup all purpose flour

Preheat oven to 450°F. Butter twelve 6 oz. ramekins. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into ramekins, dividing equally.

Make Ahead: place filled ramekins on a baking sheet, cover with plastic wrap and refrigerate up to 1 day.

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen.  Top with a dessert plate, then invert to release the cake.  Spoon mint sauce around cakes and sprinkle with powdered sugar.  Serve with vanilla ice cream and/or vanilla bean whipped cream, passing more mint sauce on the side.

Eat, then slip into a sugar-induced coma.  Repeat if desired.

 

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5 Responses to recipe – dark chocolate mint lava cake

  1. Pingback: happy birthday to an amazing woman-mom-wife-grandmother-friend | CasaResnick

  2. Alice says:

    Yummy…not so sure if i can find corn syrup here in chile. Any suggestions that i can use instead of it?

    • Casa Resnick says:

      Hi Alice, great to hear from you!! Instead of corn syrup, you could substitute a simple syrup – the point is to have something where the sugar crystals are dissolved to keep the sauce liquid-y (otherwise it will start to thicken up). So instead of 1/3 cup hot water and 1/4 corn syrup, create a simple syrup by combining 1/2 cup water and 1/4 cup sugar, bring it to a boil and stir until dissolved. Add this to the melted chocolate along with the peppermint extract and whisk until smooth. It should be pretty similar. Enjoy!

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