## Decadent Molten Lava Cakes with a Minty Twist
Satisfy your craving for a rich yet refreshing dessert with our Molten Lava Cakes with Peppermint Cream! With this foolproof recipe, you can easily create the perfect balance between velvety chocolate and cool peppermint in your very own kitchen.
## Why Make This Recipe
Be it for a romantic dinner for two or a festive holiday gathering, these cakes are sure to impress. The warm, gooey chocolate center coupled with the chilly peppermint touch, makes this an irresistible delight all year round!
## How to Make Molten Lava Cakes with Peppermint Cream
### Ingredients:
#### For Lava Cakes
– 1/2 cup unsalted butter
– 1 cup semi-sweet chocolate chips
– 2 large eggs
– 2 large egg yolks
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 tsp vanilla extract
– Pinch of salt
#### For Peppermint Cream
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp peppermint extract
– Crushed peppermint candies (optional for garnish)
## Directions:
1. Preheat the oven to 425°F and generously grease four ramekins with butter or non stick cooking spray.
2. In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals until smooth.
3. In another bowl, whisk together the eggs, egg yolks, and sugar until light and frothy. Add the melted chocolate mixture, flour, vanilla extract, and salt. Stir until just blended.
4. Portion the mix into the prepared ramekins and bake for about 12 minutes until the edges are firm but the center remains soft.
5. While the cakes are in the oven, whisk the whipping cream, powdered sugar, and peppermint extract until you achieve soft peaks.
6. Once the cakes are done, carefully remove them from the ramekins, top each with a generous dollop of peppermint cream, and optionally garnish with crushed peppermint candies.
## How to Serve Molten Lava Cakes with Peppermint Cream
Serve these decadent cakes warm, accompanied by a scoop of vanilla ice cream or a hot cup of coffee for an added luxury.
## How to Store Molten Lava Cakes with Peppermint Cream
Refrigerate any leftover cakes and peppermint cream separately in airtight containers. The cream will keep for up to 2 days, while the cakes will be good for 3-4 days. Reheat cakes in the microwave before serving again.
## Tips to Make Molten Lava Cakes with Peppermint Cream
– Ensure all your ingredients, especially your eggs, are at room temperature before you start for a smoother mixture.
– Use high-quality chocolate for a rich and luscious flavor.
– Do not overbake, as the gooey center is the star of the show!
## Variations
Instead of a peppermint cream, consider topping with a raspberry coulis or some salted caramel for an added twist.
## FAQS
– **Can I make this recipe ahead of time?** Yes. Make the batter, fill in the ramekins and refrigerate. Bake just before you’re ready to serve.
– **Can I use a different type of chocolate?** Yes, you can use dark chocolate instead of semi-sweet for a deeper, richer flavor.
– **How do I know the cakes are done?** The cakes are done when the sides look cooked and the center still appears slightly loose.
Enjoy this culinary magic of warm and cool, sweet and refreshing in one bite. Dive into the rich, molten goodness of these cakes paired perfectly with the silky, cool peppermint cream!