Mint Chocolate Pudding Cakes
Print Options
I was recently invited to lead a cooking session with a Girl Scout troop. For days the hostess and I deliberated on what to cook. We finally settled on these luxurious chocolate pudding cakes, because 1) they're easy to make, 2) they could be prepped, cooked, and eaten in the allotted time (about an hour), and 3) everyone loves chocolate. The recipe is adapted from one in Bon Appétit
Mint Chocolate Pudding Cakes
Print Options
Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
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. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.
3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.
4 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.
Serves 6.
Cooking with Troop 2656 (more photos)
Never miss a recipe!
Subscribe to Simply Recipes free via email: (more details)
O my God you could just die from the cuteness of this!
Can I come to the next class even though I'm a boy sometimes? You're the best Elise.