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Molten Chocolate Cakes with Mint Fudge Sauce Recipe

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This recipe for Molten Chocolate Cakes with Mint Fudge Sauce, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
4 1/2 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/3 c hot water
1/4 c light corn syrup
3/4 tsp peppermint extract

Cakes:
5 oz bittersweet or semisweet chocolate, chopped
10 tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 c powdered sugar
1/2 c all purpose flour

Directions:
Directions:
Sauce:
Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 c hot water, corn syrup and extract; whisk until smooth. Remove from water and cool slightly. (Can make 2 d ahead)

Cakes:
Preheat oven to 450F. Butter six 3/4 cup souffle 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. (This can be made a day ahead). 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 OR LOTS OF WHIPPED CREAM.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Michelle prefers sauce without the peppermint extract; great either way!!

 

 

 

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