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1
For centers, in a saucepan, melt Ghirardelli Peppermint Bark Baking Bar and cream over low heat.
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2
Remove from heat.
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3
Whisk gently to blend.
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4
Freeze for 1 hour or until firm.
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5
Form into 6 balls; refrigerate until needed.
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6
For cake, preheat oven to 400 degrees F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside.
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7
In a double boiler, melt Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat.
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8
Remove from heat.
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9
Whisk gently to blend.
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10
In a large bowl, beat eggs, egg yolks, sugar, and peppermint extract with an electric mixer on high speed for 5 minutes or until thick and light.
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11
Fold melted chocolate mixture and flour into egg mixture just until combined.
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12
Spoon cake batter into prepared ramekins.
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13
Gently press a chocolate ball into center of cake batter in each ramekin.
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14
Bake for 15 minutes or until cake is firm to the touch.
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15
Let ramekins stand on a wire rack for 5 minutes.
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16
Run a small, sharp knife around inside of each ramekin.
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17
One at a time, place a small plate on top of each ramekin, invert, and remove ramekin.
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18
If desired, top each cake with a small scoop of vanilla ice cream and finely chopped Ghirardelli Peppermint Bark.
