Chocolate Peppermint Lava Cakes
Serving Size / Yield
- 1 cup Bittersweet Chocolate Chips
- ½ cup Unsalted Butter
- ¼ tsp Peppermint Oil, not extract
- 1 cup Powdered Sugar
- ¼ tsp Salt
- 3 Whole Eggs
- 6 Tbsp All Purpose Flour
- Mint Leaves
- Red Cherries
Start by Preheating the oven 425° degrees.
Now butter four, 6-ounce custard cups.
Set the cups on a baking sheet.
In a microwave, melt chocolate and butter together for 1-1/2 to 2 minutes.
Make sure to stir every 30 seconds, until everything is melted and smooth.
Add in peppermint oil, sugar and salt and stir.
Next, whisk in eggs and then flour.
Spoon batter evenly into custard cups.
Bake in the oven for 15 minutes or until sides are firm but centers are soft. Remove from the oven and let stand for one minute.
Use a knife to loosen cake from custard cups, by running it along the rim.
Invert each cake onto individual serving plates.
Garnish with mint leaves and cherries.