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Molten Chocolate Cake with Mint Fudge Sauce

Sauce
4 1/2 oz bittersweet (not unsweetened) or semisweet chocolate,chopped
2 oz unsweetened chocolate, chopped
1/3 c hot water
1/4 c light corn syrup
1/4 tsp peppermint extract

Cakes
5 oz bittersweet or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 c powdered sugar
1/2 c all purpose flour

Vanilla ice cream

Sauce:
Stir both chocolates in top of double boiler over barely simmering water until melted. add 1/3 cup Hot water, corn syrup and extract. whisk until smooth. Remove from over water. Cool slightly...can be made 2 days ahead of time. Cover, chill. Before serving rewarm in saucepan over low heat, stirring constantly.

Cakes:
Preheat oven to 450 degrees. Butter six 1/4 cup souffle dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes dividing equally. (favorite part! Can be made a day ahead!) Bake cakes until sides are set but center remains soft and runny about 11 minutes up to 14 minutes for batter that was refridgerated. Run small knife around sides to loosen. Immediately turn cakes onto plates. Spoon sauce around and serve with ice cream and a sprig of mint!

P.S. I have around 12 custard cups if anyone needs them! Be sure and butter the custard cups really good so they will just slide out!