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Molten Chocolate Cakes With Mint Fudge Sauce

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Yield: 6 servings.

For sauce:

4 1/2 ounces bittersweet or >semisweet chocolate, chopped>

2 ounces unsweetened chocolate, >chopped>

1/3 cup hot water>

1/4 cup light corn syrup>

3/4 teaspoon peppermint extract>

For cakes:

5 ounces bittersweet or semisweet >chocolate, chopped>

1/2 cup plus 2 tablespoons (1 1/4 >sticks) unsalted butter>

3 large eggs>

3 large egg yolks>

1 1/2 cups powdered sugar>

1/2 cup all-purpose flour>

Ice cream, for serving>

To prepare sauce:> Combine chocolates in the top of a double boiler; place over barely simmering water until melted. Add hot water, corn syrup and extract; whisk until smooth. Let cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, warm in a saucepan over low heat, stirring constantly.)

To prepare cakes:> Butter six 3/4-cup souffle dishes or custard cups. Combine chocolate and butter in a heavy, medium saucepan. Stir over low heat until melted. Let cool slightly.

Whisk eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing evenly. (Can be made 1 day ahead. Cover and chill.)

Preheat the oven to 450 degrees. Bake cakes until sides are set but center remains soft and runny, about 11 minutes (up to 14 minutes for refrigerated batter). Run a small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

PER SERVING:> 746 calories; 44g fat (53 percent calories from fat); 26g saturated fat; 268mg cholesterol; 10g protein; 77.5g carbohydrate; 56g sugar; 5g fiber; 58mg sodium; 32mg calcium; 323mg potassium.

Adapted from a recipe by Gale Gand printed in Bon Appetit, January 2001.>

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