Dark chocolate and a twist of refreshing mint oozes out of these winter-themed Mint Chocolate Molten Lava Cakes.
We’ve reached the peak of decadence, folks. It’s name is mint chocolate molten lava cakes. Take one good, hard look at these little cakes of bliss and try telling me you wouldn’t eat that.
If you’ve ever experienced the tastebud life-changer that is a mint-flavoured Laura Secord chocolate, you’ll get an idea of what this dessert tastes like. For those that haven’t, it’s like the thickest, darkest chocolate you can imagine swirled with refreshing mint. Pry open these cakes and just watch the gooey mint chocolate filling ooze out like its molten lava namesake, then anchor it with a bite of the baked cake-like exterior.
I’ve always had a fascination with the magic of baking, how you put a number of bland-tasting ingredients together to create something incredibly delicious. Now’s the time I would go on to say I was a whiz at science in school, but that’s the furthest thing from the truth. I got C+s in science in high school; when the two years of mandatory science classes were up, you’d better believe I never took a single class again.
Whether you were abysmal in science class like I was or a pro, I’m sure we can all agree that one of the most fun parts was making volcanoes. Do you see where I’m going with this? All children love to make burbling masses of molten baking soda and vinegar. This is just the grown-up version of the science project portrayed in every TV show ever created.
Similar to a fake volcanic eruption, the ingredients and the timing are crucial for these mint chocolate molten lava cakes. Once the ingredients are combined, pour immediately into cocoa powder-dusted ramekins and bake for 6-7 minutes exactly, then let sit for 5-10 minutes to firm up. Very carefully—and I do mean carefully, like you’re performing open heart surgery—use a spoon to lift the edges of the cakes to loosen it, then invert onto a plate quickly.
If you want to avoid the surgical aspects of this dessert, simply serve the mint chocolate molten lava cakes in their ramekins with a dusting of confectioner’s sugar and a sprig of mint. Voila, your own mini volcano, and delicious to boot.
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Total Cost = $3.68 (Budget breakdown below recipe)
- ½ cup salted butter, softened
- 5 oz. dark chocolate chips*
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- ⅛ cup granulated sugar
- 2 tbsp. whole wheat flour
- 1 tsp. mint and peppermint extract*
- Pinch of confectioner's sugar for garnish (optional)
- Fresh mint leaves for garnish (optional)
- Preheat oven to 450 degrees. Grease and dust four ramekins with cocoa powder, set aside.
- Fill a small to medium-sized pot halfway with water and heat to a gentle boil. While heating, add butter and chocolate chips to a large glass bowl. Carefully place the bowl over the pot of boiling water (ensuring that the bottom of the glass bowl doesn't touch the boiling water) and stir every so often to melt the butter and chocolate.
- While the chocolate is melting, whisk eggs, egg yolks, and sugar in a small bowl until wet and combined.
- Once chocolate is almost completely melted, remove from double boiler carefully. Add in egg mixture, mint and peppermint extract, and flour, stirring until just combined and no large visible pieces of egg are left.
- Immediately pour mixture into four prepared ramekins. To keep for later, refrigerate ramekins for a few hours then bring to room temperature. To serve immediately, place ramekins on a baking sheet and bake for 6-7 mins. Centres will be soft.
- Let baked lava cakes cool for 5-10 minutes. For an easy way to serve, simply sprinkle ramekin cakes with confectioner's sugar and top with mint leaves. To serve without ramekins, gently run a spoon around the edges of the cakes to loosen, then invert quickly onto a plate (this can get messy if your cakes aren't set enough). Top with garnishes if you desire.
* I used an extract that mixes mint and peppermint together. Using either by itself is fine as well.
Recipe adapted from Sprouted Kitchen.
1/2 cup salted butter = $0.40
5 oz. dark chocolate chips = $2.00
2 large eggs = $0.30
2 egg yolks = $0.30
1/8 cup granulated sugar = $0.02
2 tbsp. whole wheat flour = $0.03
1 tsp. mint and peppermint extract = $0.37
Confectioner’s sugar to garnish = $0.01
Mint leaves to garnish = $0.25