Molten and Minty Chocolate Lava Cakes

Molten and Minty Chocolate Lava Cakes


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Break open one of these moist cakes to reveal a river of molten chocolate with a wintergreen kick. You can add a hint of sweetness to each cake by dusting them with powdered sugar before serving.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 C. Semi-Sweet Chocolate Chips
  • 1/2 C. Unsalted Butter
  • 1/4 tsp. Wintergreen Oil
  • 1 C. Confectioner's Sugar
  • 1/4 tsp. Salt
  • 3 Eggs
  • 6 Tbs. All Purpose Flour

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Pre-heat oven to 425 degrees. Grease 4 6-oz. custard cups, and place them onto a baking sheet; set aside. Place chocolate and butter in a microwaveable bowl, and warm for 1 1/2 to 2 minutes, stirring every 30 seconds until the ingredients have melted into a smooth mixture. Stir in wintergreen oil, sugar, and salt. Whisk in eggs, followed by flour. Spoon batter into custard cups. Bake cakes for 15 minutes or until sides are firm but centers are soft. Remove from oven. Let cakes stand 1 minute before loosening by running a knife around the cup rims and inverting onto serving plates.

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