One treat that perfectly captures the essence of the season is Peppermint Chocolate Lava Cake—a decadent dessert that combines rich chocolate with a refreshing hint of peppermint. Imagine slicing into a warm, gooey cake, and watching as molten chocolate flows from the center, creating a luscious pool of chocolatey goodness.
Topped with a dollop of whipped cream and a sprinkle of crushed peppermint, this indulgent dessert is not only a feast for the taste buds but also a stunning centerpiece for your holiday gatherings.
Equipment Needed
- Thermometer: The only way to tell if meat is fully cooked to the right temperature is to use a meat thermometer. I use this Instant Read thermometer. It’s so quick to open the basket and check the temp.
- Mixing bowl – Make sure it’s a microwave-safe mixing bowl.
- Ramekins – I used 8-ounce ramekins. You can use 6 to 8-ounce ones.
Helpful Tips
- Use High-Quality Chocolate: The flavor of your lava cake heavily depends on the quality of the chocolate you use. Opt for high-quality semi-sweet or dark chocolate for the best taste. This will ensure that the molten center is rich and decadent, providing a deep chocolate flavor that pairs beautifully with the peppermint.
- Don’t Overbake: The key to achieving that perfect molten center is to avoid overbaking the cakes. Keep a close eye on them in the oven; they should be set around the edges but still slightly soft in the center. A baking time of about 12-14 minutes is usually ideal, but you may need to adjust based on your oven. Remember, the cakes will continue to cook slightly after being removed from the oven.
- Chill the Batter: For the best results, consider chilling the batter for about 30 minutes before pouring it into the ramekins. This helps the cakes hold their shape better and allows the flavors to meld, enhancing the overall taste. Additionally, chilling makes it easier to create that perfect lava effect when you bake them.
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Peppermint Chocolate Lava Cake
Ingredients
- 6 ounces semi-sweet chocolate chopped
- 8 tablespoons butter
- 4 eggs
- 1/2 cup flour
- 1/2 cup confectioner’s sugar plus some for sprinkling
- 1/4 teaspoon salt
- 8 peppermint hershey kisses
- 4 teaspoons 1 g cocoa powder
- 2 Crushed candy canes
Instructions
- Preheat the oven to 425 degrees F. Spray 4 ramekins with cooking spray. Coat the inside of each with a thin layer of cocoa powder. Set aside.
- Add the chopped chocolate and butter to a microwave safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving at 10-second intervals until the chocolate is almost melted. Stir until smooth. Set aside.
- Mix the flour, sugar, and salt together. Add it to the chocolate mixture. Stir to combine.
- Whisk the eggs. Add them to the chocolate mixture. Stir to combine. The batter will be thick.
- Pour batter into the prepared ramekins and press one or two peppermint kisses into the middle of the batter.
- Place the ramekins into the oven for 13-15 minutes, until the top looks dry around the edges and starts to pull away from the sides of the dish. You can test the internal temp of the middle to check doneness as well. It should reach160° F.
- Carefully remove the ramekins from the oven and let rest for a minute.
- To serve, cover the ramekin with an inverted plate and flip them over to remove them from the ramekin. Sprinkle with powdered sugar and crushed candy canes. Serve immediately.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.