Ingredients for Chocolate Mint Pudding Cakes
- Bittersweet Chocolate
- Unsalted Butter
- 2 large eggs
- 2 large egg yolks
- Superfine Sugar
- 1/4 cup all-purpose flour
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- Powdered Sugar
- Peppermint Ice Cream
- Fresh Mint Leaves
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How to Make Chocolate Mint Pudding Cakes
- Preheat oven to 375°F (190°C).
- Lightly butter six 3/4-cup ramekins or custard cups.
- In a heavy small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, using an electric mixer, beat eggs, egg yolks, and granulated sugar until slightly thickened, about 5 minutes.
- Add all-purpose flour and beat until just blended.
- Stir in the cooled chocolate mixture, peppermint extract, and salt. Beat until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place ramekins on a baking sheet.
- Bake for 11-13 minutes, or until the edges are set but the centers are still slightly soft and jiggly when gently shaken.
- Remove from oven and let cool for a few minutes.
- Run a small knife around the edge of each cake to loosen.
- Place a small plate on top of one ramekin.
- Invert the ramekin onto the plate, allowing the cake to slide out.
- Repeat with remaining cakes.
- Dust each cake with powdered sugar or sweetened cocoa.
- Serve immediately with a scoop of vanilla ice cream and garnish with fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
56g
Carbs
5g
