Peppermint Swirl Chocolate Lava Cakes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1128
- Total Fat
- 89
- Saturated Fat
- 53
- Carbohydrates
- 71
- Dietary Fiber
- 6
- Sugar
- 52
- Protein
- 14
- Cholesterol
- 372
- Sodium
- 342
- Total: 1 hr (includes cooling time)
- Active: 30 min
Ingredients
Unsweetened cocoa powder, for dusting
3/4 cup white chocolate chips
2 tablespoons heavy cream
1/2 teaspoon peppermint extract
Red gel food coloring
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
8 ounces 70% dark chocolate, chopped
8 ounces unsalted butter, diced
3 large eggs plus 2 large egg yolks
1/3 cup granulated sugar
Confectioners’ sugar, for dusting
Directions
Special equipment:
four 8-ounce ovenproof ramekins, 2 piping bags, a 2-inch paper snowflake cutout or doily- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the prepared ramekins halfway with the batter. Place a frozen ganache cube in the center of each, then cover with the remaining batter.
- Bake until the cakes bounce back slightly when gently pressed and the centers are slightly sunk from the ganache, 20 to 25 minutes.
- 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.