Peppermint Chocolate Lava Cake
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Recipe courtesy of Sarah Holden for Food Network Kitchen

Peppermint Swirl Chocolate Lava Cakes

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  • Level: Intermediate
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
Cut into one of these individual cakes to reveal an unexpected molten center that’s swirled red and white like a peppermint candy. The “lava” comes from a ganache center, rather than the traditional method of underbaking the cake. The peppermint-flavored ganache is half white chocolate and half colored red so that it flows out to stunning, eye-catching effect.



Special equipment:
four 8-ounce ovenproof ramekins, 2 piping bags, a 2-inch paper snowflake cutout or doily
  1. Preheat the oven to 400 degrees F. Grease and dust four 8-ounce ovenproof ramekins with unsweetened cocoa powder and place on a rimmed baking sheet. Line a plate with parchment paper.
  2. Combine the white chocolate chips and heavy cream in a medium microwave-safe bowl and microwave, stirring every 15 seconds, until melted, about 1 minute. Stir in the peppermint extract. Divide the white ganache into 2 small bowls. Add 3 drops of red food coloring to one bowl to tint it red and 3 drops of white food coloring to the other bowl to brighten the white ganache. Refrigerate, covered, until mostly set, about 15 minutes.
  3. Transfer the red and white ganache to individual piping bags and snip each tip to make a 1/2-inch opening. On the prepared plate, pipe two 1-inch-high dollops of each ganache side by side, alternating the color, to form a rough checkerboard cube of 2 red dollops and 2 white dollops. (If the ganache is too stiff to pipe, microwave for 10 seconds). Repeat 3 more times for a total of 4 checkerboard cubes. Freeze until solid, about 15 minutes.
  4. Meanwhile, whisk together the flour and salt in a medium bowl and set aside. Combine the dark chocolate and butter in another medium microwave-safe bowl. Microwave, stirring every 15 seconds, until completely melted, about 1 minute 15 seconds. Whisk until smooth.
  5. Combine the eggs, yolks and granulated sugar in a stand mixer fitted with the whisk attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the melted chocolate mixture. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula.
  6. Fill the prepared ramekins halfway with the batter. Place a frozen ganache cube in the center of each, then cover with the remaining batter.
  7. Bake until the cakes bounce back slightly when gently pressed and the centers are slightly sunk from the ganache, 20 to 25 minutes.
  8. Let cool in the ramekins for 10 minutes, then invert and unmold each onto an individual dessert plate. Place a paper snowflake cutout or doily over each cake and dust with confectioners’ sugar. Serve immediately.