Individual Chocolate-peppermint Lava Cakes

Ingredients

• Servings: 6
• 1 (3.5 ounce) ghirardelli peppermint bark baking bar
• 3 tablespoons heavy or whipping cream
• 2/3 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/2 cup butter
• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1 teaspoon peppermint extract
• 1/4 cup cake flour

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• for centers, in a saucepan, melt ghirardelli® peppermint bark baking bar and cream over low heat. remove from heat. whisk gently to blend. freeze for 1 hour or until firm. form into 6 balls; refrigerate until needed.
• for cake, preheat oven to 400 degrees f. spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. in a double boiler, melt ghirardelli® 60% cacao bittersweet chocolate baking chips and butter over low heat. remove from heat. whisk gently to blend.
• in a large bowl, beat eggs, egg yolks, sugar, and peppermint extract with an electric mixer on high speed for 5 minutes or until thick and light. fold melted chocolate mixture and flour into egg mixture just until combined. spoon cake batter into prepared ramekins. gently press a chocolate ball into center of cake batter in each ramekin.
• bake for 15 minutes or until cake is firm to the touch. let ramekins stand on a wire rack for 5 minutes. run a small, sharp knife around inside of each ramekin. one at a time, place a small plate on top of each ramekin, invert, and remove ramekin. if desired, top each cake with a small scoop of vanilla ice cream and finely chopped ghirardelli® peppermint bark.