Chocolate-Mint Pudding Cakes Recipe

Name: Chocolate-Mint Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/2 cup (1 stick) unsalted butter, cut into 4 pieces; 3 large eggs; 3 large egg yolks; 1/3 cup baker's sugar (superfine sugar) or regular sugar; 1/4 cup all purpose flour; 1 1/4 teaspoons peppermint extract; 1/4 teaspoon salt; Powdered sugar or sweetened cocoa powder; Peppermint stick ice cream or mint chocolate chip ice cream; Fresh mint leaves

Servings: persons

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup baker's sugar (superfine sugar) or regular sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt
Powdered sugar or sweetened cocoa powder
Peppermint stick ice cream or mint chocolate chip ice cream
Fresh mint leaves

1
Preheat oven to 375u00b0F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
2
Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
3
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
4
Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1/2 cup (1 stick) unsalted butter, cut into 4 pieces, 3 large eggs, 3 large egg yolks, and more.

Yes, Chocolate-Mint Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Mint Pudding Cakes

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