Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream
Gooey and warm chocolate cakes are topped with a peppermint whipped cream with a crunchy surprise!
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ingredients
Cakes
- 8 Tbsp 1 stick unsalted butter + more for ramekins
- 5 oz dark chocolate chopped
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 tsp flour + more for ramekins
Whipped Cream
- 1 tsp peppermint extract
- 1/2 Tbsp sugar
- 2 cups chilled heavy cream
- 1/3 cup chopped candy canes
instructions
- In the bowl of stand mixer, whip heavy cream with 1/2 Tbsp sugar and peppermint extract. Whip until stiff peaks form. Fold in candy canes. Keep cool until ready to serve.
- Preheat oven to 450 degrees. Butter and lightly flour 4 ramekins.
- In a double boiler, melt butter and chocolate together until smooth.
- In a large bowl, beat together eggs, egg yolks and sugar until light yellow and thick, approximately 2 minutes. Beat in flour until well-combined. Stir in chocolate until combined.
- Divide batter between the four ramekins. Bake for 8 minutes.
- Serve with peppermint whipped cream.
notes
*Recipe slightly adapted from Martha Stewart