CHOCOLATE-MINT PUDDING CAKES
Provided by Diane Rossen Worthington
Categories Chocolate Egg Herb Dessert Bake Mint Fall Winter Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
- Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl 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. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
- Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.
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Faisal Tufail
[email protected]These cakes were a hit at my party!
Mafia Malik
[email protected]I would definitely make these again.
VonVon Daniels
[email protected]A perfect dessert for a summer party.
Latif Ullah
[email protected]Not too sweet, just right.
Xr Rocky
[email protected]A great dessert for chocolate and mint lovers.
Derek Westbrook
[email protected]Easy to make and very tasty!
Husnulmaab Khan
[email protected]These cakes were delicious! The chocolate and mint flavors were perfect together. I will definitely be making these again.
Inamullah Sikander
[email protected]The cakes were a little dry, but the flavor was good. I think I might try adding a little bit of oil to the batter next time.
Linet Anyango
[email protected]These cakes were a bit too minty for my taste, but my kids loved them. They said the mint flavor was refreshing and they really enjoyed the chocolate pudding filling.
Sun Dj
[email protected]I'm not a huge fan of mint, but these cakes were still really good. The chocolate flavor was rich and decadent and the mint flavor was just a hint in the background.
Nurul Islam
[email protected]I added a little bit of chocolate chips to the batter and they were delicious! The cakes were also very moist and fluffy.
Timmeh
[email protected]These cakes were easy to make and turned out great! I used a muffin pan instead of a 9x13 pan and they cooked perfectly in about 20 minutes.
Birbahadur Karki
[email protected]My family loved these chocolate mint pudding cakes! They were so moist and flavorful. The mint flavor was nice and subtle and complemented the chocolate flavor perfectly.