Molten Peppermint-Chocolate Cakes

• 1/2 cup butter, cubed
• 4 ounces bittersweet chocolate, chopped
• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/2 teaspoon peppermint extract
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• Confectioners' sugar

1. Preheat oven to 425u0b0. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl.
2. 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.
3. Place custard cups on a
4. . Bake 10-12 minutes or until a thermometer reads 160u0b0 and edges of cakes are set.
5. Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.

butter, bittersweet chocolate, eggs, egg yolks, sugar, peppermint, salt, allpurpose, confectioners

Taken from www.tasteofhome.com/recipes/molten-peppermint-chocolate-cakes/ (may not work)