This post is sponsored by SCHARFFEN BERGER Chocolate Maker, but all opinions are my own.
Fudgy minty chocolate cake filled with a warm molten lava center. These chocolate mint lava cakes are simple, delicious, and the perfect choice for holiday gatherings.
Can you believe that the holidays are here?
With Thanksgiving and Christmas and New Year’s just around the corner, I find myself searching for recipes that are simple and delicious yet still impressive. Any time I’m hosting family and friends, I’m worried and stressed out about what dishes I’m preparing. So, anything that requires little work and prep is exactly what I need. And if you feel the same way, these chocolate mint lava cakes are the desserts you need in your repertoire.
These chocolate mint lava cakes are for ultimate chocolate lovers. Each bite of these mini chocolate cakes is fudgy with just a hint of mint. Served immediately, the center of the cake is a molten lava that is warm and rich and soo decadent.
I love that these cakes can easily be prepped ahead of time and set aside. Once you’re ready for dessert, bake the cakes for 10 minutes and serve them with a big scoop of vanilla or peppermint ice cream. Use your fork to slice into the middle of the cake. The center will ooze out molten chocolate lava and the ice cream will melt into the cake.
Seriously the best combination.
In order to achieve that molten center, you’ll need high quality chocolate like SCHARFFEN BERGER. Founded in 1996, SCHARFFEN BERGER Chocolate Maker is America’s original craft chocolate. This chocolate highlights the true and complex flavor of cacao instead of masking the flavor with sugar and additives. You’ll taste notes of fruit, spice, floral, tobacco, leather, wood, and earth. Visit the SCHARFFEN BERGER website to learn more about this chocolate and where to purchase it.
These chocolate mint lava cakes are perfect for impressing your friends and family. And no one has to know how easy it is to make these.
Hope you’ll enjoy these as much as I do.
To make this cake:
Spray four 6-ounce ramekins with nonstick cooking spray and dust with SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder. This will help the cakes come out easily when turned upside down onto a plate later.
Preheat oven to 425°F.
Chop up the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar into small pieces. Place butter into a medium sized heat-safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10-second increments, stirring after each until completely smooth. Set aside.
Whisk flour, powdered sugar, and salt together in a small bowl.
Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get rid of them. The batter will appear a little thick.
Spoon the chocolate batter evenly into each of the prepared ramekins.
Place the ramekins onto a baking sheet and bake for 10-12 minutes until the edges appear solid and firm but the middle will still look soft.
Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream or peppermint ice cream if you prefer to be more festive.
Serve the chocolate mint lava cake warm.
Enjoy!
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Fudgy minty chocolate cake filled with a warm molten lava center. These chocolate mint lava cakes are simple, delicious, and the perfect choice for holiday gatherings.
Ingredients
6 oz SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar
½ cup unsalted butter
¼ cup all-purpose flour
½ cup powdered sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
1 teaspoon peppermint extract
Topping
Powdered sugar
Vanilla or peppermint ice cream
Mint leaves
Instructions
Spray four 6-ounce ramekins with nonstick cooking spray and dust with SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder. This will help the cakes come out easily when it’s turned upside down onto a plate later.
Preheat oven to 425°F.
Chop up the SCHARFFEN BERGER 62% cacao Semisweet dark chocolate baking bar into small pieces. Place butter into a medium sized heat-safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10-second increments, stirring after each until completely smooth. Set aside.
Whisk flour, powdered sugar, and salt together in a small bowl.
Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get rid of them. The batter will appear a little thick.
Spoon the chocolate batter evenly into each of the prepared ramekins.
Place the ramekins onto a baking sheet and bake for 10-12 minutes until the edges appear solid and firm but the middle will still look soft.
Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream or peppermint ice cream if you prefer to be more festive.
Serve the chocolate mint lava cake immediately warm.
This is a sponsored post written by me on behalf of SCHARFFEN BERGER Chocolate Maker.
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