Description
Indulge in these rich and gooey chocolate peppermint lava cakes.
Ingredients
Scale
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter (Can be substituted with coconut oil for a dairy-free option.)
- 2 large eggs
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second intervals, stirring in between until smooth.
- In a separate bowl, whisk the eggs, peppermint extract, and vanilla extract together. Gradually mix in the powdered sugar until smooth.
- Slowly stir the melted chocolate mixture into the egg mixture until combined.
- In another bowl, sift together the all-purpose flour, cocoa powder, and a pinch of salt. Gently fold into the chocolate mixture.
- Grease four ramekins with butter and lightly dust with cocoa powder.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for about 12-14 minutes, until the edges are set but the center remains soft.
- Allow to cool for one minute before inverting onto plates.
- Serve warm, topped with whipped cream or crushed peppermint.
Notes
- For a dairy-free option, substitute unsalted butter with coconut oil.
- Serving warm is recommended for best results.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg