It's the best time of the year, and with the first week of December here, I bring you candy canes and chocolate! To me, there is no better dessert than something chocolate, and these cakes are perfect for that craving. Rich chocolatey flavor with a molten, runny center, they just can't be beat. I found this recipe a few years ago and altered it just a bit, but I think it's the best molten cake I've ever had. The candy cane cream adds such a fun holiday element because the candy canes tint the cream a pretty pink and it tastes like peppermint! I love the combination of chocolate and peppermint and this is just the perfect amount - this cake would also be delicious with peppermint ice-cream. This is such an easy recipe, but looks really impressive when you serve them individually. They would be great to serve for Christmas dinner dessert!
First, lets start with the candy cane cream. It can be made in 4 simple steps and then set aside while you quickly pull the cakes together, so it can be infused with candy cane flavor and pinkness.
Step 1: Whip 1 cup cream until soft peaks form.
Step 2: Stir in 3 tablespoons powdered sugar and a teaspoon vanilla.
Step 3: Crush 5-6 candy canes in a ziplock bag with a rolling pin.
Step4: fold about 3 tablespoons of candy cane crumbs into cream.
- Use extra candy cane pieces to sprinkle onto cake when you serve -
Now, for the cakes. First, preheat your oven to 450 degrees, and butter and flour 4 ramekins.
Molten Chocolate Cakes
serves 4
1 stick butter
6oz. bittersweet chocolate (I use Ghirardellis)
2 eggs
2 egg yolks
4 tablespoons sugar
2 tablespoons flour
To start, melt your chocolate and butter over a double boiler or in the microwave (in 20 second increments), until just melted. Set chocolate aside to cool. Beat eggs and egg yolks with sugar, until light yellow and foamy, about 2 minutes. Lastly, add cooled chocolate into egg mixture along with flour and stir until combined. Divide batter evenly between your 4 buttered ramekins and bake in a 450 degree oven for 8-10 minutes. You want the cake to still be slightly wobbly in the center, so pull them out even if you think they aren't quite done. Wait about 30 seconds and dump each cake onto a serving plate - they should come right out. Top with mounds of peppermint whipped cream and crushed candy canes, and serve immediately. You can have the batter done in advance and bake whenever you're ready to serve, so you have almost no work to do after dinner. I like to sprinkle my cakes with powdered sugar, as well as having the whipped cream, because it kinda looks like snow, which is all the more festive!
