Peppermint Lava Cakes

• 2/3 cup semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 cup confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon peppermint extract
• 6 tablespoons all-purpose flour
• 2 tablespoons crushed peppermint candies

1. Preheat oven to 425u0b0. 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.
2. Transfer to four generously greased 4-oz. ramekins. Bake on a
3. until a thermometer reads 160u0b0 and edges of cakes are set, 14-16 minutes.
4. Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.

semisweet chocolate chips, butter, sugar, eggs, egg yolks, peppermint, allpurpose, peppermint candies

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