Peppermint Lava Cakes Food

PEPPERMINT MOCHA LAVA CAKES

Steps:

• Combine the chocolate, International Delight Peppermint Mocha Coffee Creamer, and butter in a medium microwave-safe bowl. Microwave for 45 seconds, then whisk well. If chunks of chocolate remain, microwave in short bursts, whisking after each one, until the chocolate is melted and the ganache is smooth and shiny.
• Press a layer of cling wrap on top of the ganache and refrigerate it for about 90 minutes, until set. (It will still be slightly soft, you just need to be able to scoop and roll it.) Dust your hands with a light coating of cocoa powder. Use a small candy scoop or a teaspoon to scoop a one-inch ball of chocolate into your hands, and roll it until it is round and even. Set the truffle on a baking sheet covered with parchment or waxed paper, then repeat until you've made 8 truffles.
• Place the truffles in the freezer while you prepare the lava cake batter. Reserve the remaining ganache to make a chocolate sauce later.
• Preheat the oven to 350 F. Spray eight 1-cup ramekins with nonstick cooking spray, and set them on a baking sheet.
• Combine the semi-sweet chocolate, unsweetened chocolate, and butter in a medium microwave-safe bowl. Microwave for 1 minute, then whisk well. If chunks remain, heat in short bursts and whisk until the mixture is completely smooth and melted.
• In a large mixing bowl, combine the eggs, yolks, and powdered sugar. Whip them together for about 1 minute, until frothy. Add the melted chocolate to the egg mixture and mix until combined. Finally, add the all-purpose flour and peppermint extract, and gently fold everything together until no streaks of flour remain.
• Divide the lava cake batter evenly between the prepared ramekins. Press a frozen truffle into the center of each cake, and gently swirl the top of the batter to cover the truffle. Bake the cakes for 14-16 minutes. They should be set around the edges, but very soft and jiggly and almost "wet" looking in the middle.
• Let them cool for about 10 minutes at room temperature, then gently pull the cakes away from the sides of the ramekins with your fingers to loosen them. Place a plate on top of a ramekin, flip it upside down, and remove the ramekin to release the cake onto the plate.
• Top the lava cakes with whipped cream or a scoop of ice cream. Heat the remaining ganache in short bursts and whisk until smooth to make a peppermint mocha chocolate sauce you can drizzle over the cakes. These cakes are best enjoyed warm, so the centers are still fluid when you cut into them.
• If you want to make the lava cakes in advance, they keep very well. You can store them in the ramekins, or remove them carefully and store them on a baking sheet. However you do it, make sure they're well-wrapped in plastic wrap, so they don't dry out, and keep them in the refrigerator. To serve, just warm them up in the microwave for 20-30 seconds (err on the shorter side to start!) so that the inside becomes molten chocolate again. Enjoy!

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE PEPPERMINT LAVA CAKES

Steps:

• Preheat the oven to 400 degrees.
• Butter your ramekins, or use a large muffin tin.
• Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth.
• Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well.
• Sift in the flour and whisk until just combined.
• Add the batter evenly to the muffin tins.
• Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
• Let them rest for 1 minute then add a cookie sheet on top of the muffin tin then flip over.
• Serve with ice cream and crushed peppermint candies.