Individual Chocolate-Peppermint Lava Cakes

  1. For centers, in a saucepan, melt Ghirardelli Peppermint Bark Baking Bar and cream over low heat.
  2. Remove from heat.
  3. Whisk gently to blend.
  4. Freeze for 1 hour or until firm.
  5. Form into 6 balls; refrigerate until needed.
  6. For cake, preheat oven to 400 degrees F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside.
  7. In a double boiler, melt Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat.
  8. Remove from heat.
  9. Whisk gently to blend.
  10. 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.
  11. Fold melted chocolate mixture and flour into egg mixture just until combined.
  12. Spoon cake batter into prepared ramekins.
  13. Gently press a chocolate ball into center of cake batter in each ramekin.
  14. Bake for 15 minutes or until cake is firm to the touch.
  15. Let ramekins stand on a wire rack for 5 minutes.
  16. Run a small, sharp knife around inside of each ramekin.
  17. One at a time, place a small plate on top of each ramekin, invert, and remove ramekin.
  18. If desired, top each cake with a small scoop of vanilla ice cream and finely chopped Ghirardelli Peppermint Bark.

ghirardelli, whipping cream, ghirardelli, butter, eggs, egg yolks, sugar, peppermint, cake flour

Taken from allrecipes.com/recipe/individual-chocolate-peppermint-lava-cakes/ (may not work)

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