Save These Dark Chocolate Peppermint Lava Cakes deliver everything you want in a winter dessert rich chocolate flavor with a molten center a cool burst of peppermint and a festive topping of whipped cream and crushed candy canes. Individual portions make these cakes a perfect showstopper for holidays or a cozy night at home when you crave something impressive but not overly fussy.
I made these for a snowy December birthday and now it is our requested family treat whenever we gather for movie nights or chilly weekends by the fire. The kids love helping with the garnish and there is nothing like breaking into that warm cake with a spoon.
Ingredients
- High quality dark chocolate: Select 70 percent or higher for a deep rich molten center skip chips for better texture
- Unsalted butter: Fresh cold butter gives the right richness grease ramekins well for fuss free unmolding
- Large eggs and yolks: Room temperature eggs mix smoothly and create that luxurious interior
- Granulated sugar: Just enough for classic sweetness opt for organic or fine sugar for smooth batter
- Vanilla extract: Adds mellow warmth go for real vanilla if possible
- Salt: Balances the chocolate and keeps flavors vibrant
- Peppermint extract: Pure peppermint gives clean refreshing mint flavor use sparingly for balance
- All purpose flour: Just a spoonful thickens the batter any reputable brand is fine
- Heavy cream: Whip to soft peaks for a plush creamy topping ultra fresh cream tastes best
- Crushed candy canes: Look for classic red and white for a pop of color crush just before serving for best crunch
- Fresh mint leaves: Optional but a lovely finishing touch for color and aroma
Instructions
- Preheat and Prepare Ramekins
- Preheat your oven to 425 degrees Fahrenheit 220 Celsius. Using a pastry brush generously coat six 6 ounce ramekins with softened butter then sprinkle a little cocoa powder inside turning the ramekins to coat evenly. Tap out the excess cocoa and set aside to ensure easy release without sticking.
- Melt Chocolate and Butter
- Chop the dark chocolate into small even pieces. Place chocolate and unsalted butter in a microwave safe bowl. Microwave in short 20 second bursts stirring well each time until completely melted and smooth. Let the mixture cool for a minute so it does not scramble the eggs in the next step.
- Mix Eggs and Sugar
- Crack two large eggs and two more yolks into a mixing bowl. Add the granulated sugar vanilla extract peppermint extract and salt. Whisk briskly until the mixture becomes paler in color and slightly thickened about two minutes. This ensures a soufflé like texture once baked.
- Combine and Fold
- Gradually pour the cooled melted chocolate and butter mixture into the egg mixture whisking constantly to combine. Sift in the all purpose flour then gently fold with a rubber spatula just until no white streaks of flour remain. This keeps the batter light and prevents overmixing.
- Fill Ramekins
- Evenly divide the prepared batter between the six ramekins. Place all ramekins onto a sturdy baking sheet for stability and easy transferring in and out of the oven.
- Bake
- Slide the pan into the preheated oven and bake for ten to twelve minutes. You are looking for cakes that are set around the edges but still very slightly wobbly in the center. Overbaking will set the interior so opt for less time if unsure.
- Serve Immediately
- Remove the cakes from the oven and let them rest one minute to finish setting. Run a sharp paring knife around the edge of each ramekin to loosen. Carefully invert each onto individual plates. Immediately top with whipped cream a sprinkle of crushed candy canes and a fresh mint leaf if you want an extra holiday look.
Save My favorite part is using really fragrant peppermint extract. It instantly transforms the rich chocolate to a cool festive treat. The year my son finished his first holiday piano recital we celebrated with these still warm cakes and he always asks for the peppermint version ever since family traditions really do start in the kitchen.
Storage Tips
These cakes are best enjoyed hot and fresh right from the oven. If you have leftovers let them cool fully then refrigerate covered up to two days. Reheat gently in the microwave at fifty percent power for about twenty seconds or just until the chocolate center softens again. Do not freeze baked cakes as they lose their signature molten center but unbaked batter can be refrigerated in ramekins tightly wrapped and baked off fresh within four hours. For long storage make and freeze the batter in ramekins then thaw overnight and bake as usual.
Ingredient Substitutions
Gluten free flour blends work perfectly here so everyone can join in. If you want dairy free use a quality plant based butter and coconut cream for garnish. The peppermint can be swapped for orange or almond extract to match other holidays or preferences. You can also play with flavored chocolate bars just be sure to pick something high in cocoa content for best texture.
Serving Suggestions
Bring the cakes right to the table with a cloud of just whipped cream and that classic candy cane crunch on top. For extra indulgence add a small scoop of vanilla bean ice cream alongside. Garnish with chocolate shavings or pomegranate seeds for a party ready look. If you have leftover candy canes try swirling some in hot chocolate for a cozy drink pairing.
Save Enjoy every spoonful of these peppermint lava cakes warm and fresh for the ultimate winter dessert moment. Their festive flavors and molten centers guarantee smiles at every table.
Recipe Questions
- → How do I ensure the centers stay molten?
Bake the cakes just until the edges are set but the centers still jiggle. Avoid overbaking for a gooey interior.
- → Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate yields a richer flavor. Milk chocolate will make the cakes sweeter and less intense.
- → Is it possible to make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend for similar results and texture.
- → Can the batter be made ahead of time?
Prepare the batter up to 4 hours in advance and refrigerate. Let it stand at room temperature before baking.
- → What is the best way to serve the cakes?
Serve immediately after baking, inverted onto plates, with whipped cream, crushed candy canes, and fresh mint.