Decadent Mint Chocolate Lava Cakes
These decadent mint chocolate lava cakes feature a perfectly baked outer cake with a luscious, flowing mint-infused molten chocolate center. Quick and easy to make, they are a fancy yet fuss-free treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 tablespoons (85g) unsalted butter, plus extra for greasing ramekins
- 6 ounces (170g) bittersweet or dark chocolate, chopped
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (30g) all-purpose flour, sifted
- ½ teaspoon pure peppermint extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 425°F (220°C). Butter your ramekins generously, then dust lightly with cocoa powder or flour to prevent sticking. Set aside.
- Melt the butter and chocolate together in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring in between until smooth and glossy. Let it cool slightly.
- Whisk the eggs and sugar in a separate bowl until thick, pale, and slightly frothy, about 2-3 minutes.
- Gently fold the melted chocolate mixture into the eggs and sugar, combining with a rubber spatula. Be careful not to deflate the batter.
- Sift the flour and salt over the batter and fold in gently until no streaks remain. The batter should be smooth and glossy, a bit thick but pourable.
- Stir in the peppermint extract carefully—taste the batter if you want, but remember the flavor intensifies after baking.
- Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easy transfer.
- Bake for 12-14 minutes or until the edges are set but the center still jiggles slightly when nudged.
- Remove from oven and let the cakes rest for 1-2 minutes. Run a thin knife around the edges to loosen, then invert onto plates.
- Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream if desired.
Notes
Do not overbake to maintain the molten center; use room temperature eggs for better texture; fold ingredients gently to keep air in the batter; start with less peppermint extract and adjust to taste; grease and dust ramekins well to prevent sticking; batter can be prepared ahead and refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 lava cake
- Calories: 350
- Fat: 22
- Carbohydrates: 35
- Protein: 5
Keywords: mint chocolate lava cake, molten chocolate cake, easy dessert, quick chocolate cake, molten center dessert, mint dessert, chocolate lava cake recipe