>From the Epicurious website...


molten chocolate cakes with mint fudge sauce

These cakes are slightly underbaked so that the chocolate center oozes when cut 
Servings:   Makes 6
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract 
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour 
Vanilla ice cream
For sauce: Stir both chocolates in top of double boiler over barely simmering 
water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until 
smooth. Remove from over water.. Cool slightly. (Can be made 2 days ahead. 
Cover; chill. Before serving, rewarm in saucepan over low heat, stirring 
For cakes: Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard 
cups. Stir chocolate and butter in heavy medium saucepan over low heat until 
melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk 
in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing 
equally. (Can be made 1 day ahead. Cover; chill.) 
Bake cakes until sides are set but center remains soft and runny, about 11 
minutes or up to 14 minutes for batter that was refrigerated. Run small knife 
around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce 
around cakes. Serve with ice cream. 
Rhonda G in Missouri


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