Individual Chocolate-Peppermint Lava Cakes

Individual Chocolate-Peppermint Lava Cakes

0 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Recipe by  Ghirardelli®

“Rich chocolate cakes with a 'molten' creamy mint center make impressive, pretty desserts.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. For centers, in a saucepan, melt Ghirardelli® Peppermint Bark Baking Bar and cream over low heat. Remove from heat. Whisk gently to blend. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed.
  2. For cake, preheat oven to 400 degrees F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend.
  3. In a large bowl, beat eggs, egg yolks, sugar, and peppermint extract with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin.
  4. Bake for 15 minutes or until cake is firm to the touch. Let ramekins stand on a wire rack for 5 minutes. Run a small, sharp knife around inside of each ramekin. One at a time, place a small plate on top of each ramekin, invert, and remove ramekin. If desired, top each cake with a small scoop of vanilla ice cream and finely chopped Ghirardelli® Peppermint Bark.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 34.5 g
  • 53%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 181 mg
  • 60%
  • Sodium
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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