Mint Chocolate Pudding Cakes Recipe
INGREDIENTS
·
6 ounces bittersweet or semisweet chocolate, chopped
·
1/2 cup (1 stick) unsalted butter
·
3 large eggs
·
3 large egg yolks
·
1/3 cup sugar
·
1/4 cup all purpose flour
·
1 1/4 teaspoons peppermint extract
·
1/4 teaspoon salt
METHOD
1 Preheat oven
to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Cut the butter into
pieces and heat the chocolate with the butter in small, thick-bottomed saucepan
over low heat, stirring, until melted and smooth. Remove the pan from the
burner and let cool slightly.
2 With an
electric mixer, beat the eggs, egg yolks, and the sugar until slightly
thickened, about 5 minutes. Add the flour and beat until incorporated. Add the
chocolate mixture, the peppermint extract, and the salt. Beat just until
incorporated. Pour the chocolate mixture into the prepared ramekins. Place the
ramekins on a baking sheet.
3 Bake the
cakes until the edges are set but the centers look shiny and still wiggle like
jello when the ramekins are lightly shaken, 10-11 minutes. (Start checking at 9
minutes.) Remove the cakes from oven; let cool for 5-10 minutes.
Either serve
as is, in the ramekins, or run a knife around the edges of the cakes and invert
on to individual dessert plates.
Serve with
raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.
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