Chocolate Peppermint Lava Cakes Recipes

PEPPERMINT LAVA CAKES

Steps:

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

MOLTEN PEPPERMINT-CHOCOLATE CAKES

Steps:

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

CHOCOLATE PEPPERMINT LAVA CAKES

Steps:

• Preheat the oven to 400 degrees.
• Butter your ramekins, or use a large muffin tin.
• Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth.
• Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well.
• Sift in the flour and whisk until just combined.
• Add the batter evenly to the muffin tins.
• Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
• Let them rest for 1 minute then add a cookie sheet on top of the muffin tin then flip over.
• Serve with ice cream and crushed peppermint candies.

PEPPERMINT SWIRL CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F. Grease and dust four 8-ounce ovenproof ramekins with unsweetened cocoa powder and place on a rimmed baking sheet. Line a plate with parchment paper.
• Combine the white chocolate chips and heavy cream in a medium microwave-safe bowl and microwave, stirring every 15 seconds, until melted, about 1 minute. Stir in the peppermint extract. Divide the white ganache into 2 small bowls. Add 3 drops of red food coloring to one bowl to tint it red and 3 drops of white food coloring to the other bowl to brighten the white ganache. Refrigerate, covered, until mostly set, about 15 minutes.
• Transfer the red and white ganache to individual piping bags and snip each tip to make a 1/2-inch opening. On the prepared plate, pipe two 1-inch-high dollops of each ganache side by side, alternating the color, to form a rough checkerboard cube of 2 red dollops and 2 white dollops. (If the ganache is too stiff to pipe, microwave for 10 seconds). Repeat 3 more times for a total of 4 checkerboard cubes. Freeze until solid, about 15 minutes.
• Meanwhile, whisk together the flour and salt in a medium bowl and set aside. Combine the dark chocolate and butter in another medium microwave-safe bowl. Microwave, stirring every 15 seconds, until completely melted, about 1 minute 15 seconds. Whisk until smooth.
• Combine the eggs, yolks and granulated sugar in a stand mixer fitted with the whisk attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the melted chocolate mixture. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula.
• Fill the prepared ramekins halfway with the batter. Place a frozen ganache cube in the center of each, then cover with the remaining batter.
• Bake until the cakes bounce back slightly when gently pressed and the centers are slightly sunk from the ganache, 20 to 25 minutes.
• Let cool in the ramekins for 10 minutes, then invert and unmold each onto an individual dessert plate. Place a paper snowflake cutout or doily over each cake and dust with confectioners' sugar. Serve immediately.