Dark Chocolate Peppermint Lava Cakes (Print View)

Warm, molten chocolate cakes with peppermint, filled with gooey centers and festive toppings.

# Components:

→ Lava Cake Base

01 - 6 ounces high-quality dark chocolate, chopped
02 - 6 tablespoons unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/8 teaspoon salt
08 - 1/2 teaspoon peppermint extract
09 - 1/4 cup all-purpose flour

→ Garnish

10 - 1 cup heavy cream, whipped to soft peaks
11 - 1/4 cup crushed candy canes or peppermint candies
12 - Fresh mint leaves (optional)

# Directions:

01 - Set oven to 425°F. Generously grease six 6-ounce ramekins with butter and dust lightly with cocoa powder, tapping out any excess.
02 - In a microwave-safe bowl, combine chopped dark chocolate and unsalted butter. Microwave in 20-second intervals, stirring after each, until mixture is fully melted and smooth. Allow to cool slightly.
03 - In a separate mixing bowl, vigorously whisk eggs, egg yolks, granulated sugar, vanilla extract, peppermint extract, and salt until pale in color and slightly thickened.
04 - Gradually pour the cooled chocolate mixture into the egg mixture, whisking continuously to combine. Gently fold in all-purpose flour just until no dry streaks remain.
05 - Divide the batter evenly among the prepared ramekins. Arrange ramekins on a baking sheet.
06 - Bake for 10 to 12 minutes, until the edges are firm but the centers remain slightly jiggly. Avoid overbaking to maintain the molten texture.
07 - Allow cakes to rest for 1 minute. Run a knife along the edges to loosen, then carefully invert each cake onto a serving plate. Top with a dollop of whipped cream, sprinkle with crushed candy canes, and garnish with mint leaves if desired.

# Expert Advice:

01 -
  • Uses simple pantry and fridge staples plus a few holiday touches
  • Bakes in under fifteen minutes
  • Impresses dinner guests with molten centers and a gorgeous presentation
  • Perfectly balanced with deep chocolate and refreshing peppermint
02 -
  • High in antioxidants from dark chocolate
  • Stays molten in the center for five to ten minutes after baking
  • Easily adapted to gluten free
03 -
  • Always underbake rather than overbake for a truly molten center. Watch carefully at the end
  • Bring eggs to room temperature before starting for the smoothest batter
  • Dusting ramekins with cocoa instead of flour keeps the exterior rich brown and prevents sticking without a floury taste
  • If your chocolate is not melting smoothly add a teaspoon of hot water and whisk gently
  • A splash of espresso powder added to the batter can deepen chocolate flavor

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