PEPPERMINT MOCHA LAVA CAKES
Peppermint Mocha Lava Cakes are delicious single-serving chocolate cakes with a molten chocolate center inside! They're a great holiday dessert-they're decadent and indulgent, they can be made in advance, and extras keep very well. These have a light peppermint mocha flavor--if you want a stronger coffee taste, add 1 tsp of instant espresso powder to the eggs when you're mixing up the cakes.These cakes are fantastic on their own, but to really take them over the top, top them with a scoop of ice cream or whipped cream, and a drizzle of warm chocolate sauce.
Provided by Elizabeth LaBau
Categories Dessert
Time 46m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 622 kcal, Carbohydrate 58 g, Protein 9 g, Fat 51 g, SaturatedFat 30 g, Cholesterol 251 mg, Sodium 45 mg, Fiber 4 g, Sugar 39 g, ServingSize 1 serving
PEPPERMINT LAVA CAKES
Steps:
- Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour.
- Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
- Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
AIR-FRYER PEPPERMINT LAVA CAKES
It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. -Carolyn Crotser, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour., Generously grease and flour four 4-oz. ramekins; pour batter into ramekins. Do not overfill. Place ramekins on tray in air-fryer basket; cook until a thermometer reads 160° and edges of cakes are set, 10-12 minutes. Do not overcook., Remove from basket; let stand 5 minutes. Carefully run a knife around sides of ramekins several times to loosen cake; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
Nutrition Facts : Calories 563 calories, Fat 36g fat (21g saturated fat), Cholesterol 246mg cholesterol, Sodium 226mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
PEPPERMINT LAVA CAKES
It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. -Carolyn Crotser, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour., Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes., Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
Nutrition Facts :
More about "peppermint mocha lava cakes food"
PEPPERMINT MOCHA LAVA CAKES RECIPE
From internationaldelight.com
Servings 8Estimated Reading Time 3 mins
PEPPERMINT MOCHA CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEPPERMINT MOCHA CHOCOLATE LAVA CAKES | EGGLAND'S BEST
From egglandsbest.com
RECIPE: PEPPERMINT MOCHA SNACK CAKE | KITCHN
From thekitchn.com
MOCHA LAVA CAKE | MOLTEN COFFEE CAKE - MY FOOD STORY
From myfoodstory.com
PEPPERMINT MOCHA LAVA CAKE - A CLASSIC TWIST
From aclassictwist.com
Reviews 30Servings 6Cuisine AmericanCategory Cakes
- Heat oven to 400 degrees F. Grease six ramekin cups (6 ounce) by spraying with baking spray and dust with unsweetened cocoa powder.
- In a small saucepan, combine the chocolate and butter. Melt over low heat, stirring continually. Let cool slightly.
- In a large bowl, whisk together the eggs and egg yolks until well blended. Whisk in the powdered sugar, espresso powder, peppermint extract and salt until combined. Add in the melted chocolate and flour and whisk until just combined (do not overmix).
PEPPERMINT MOCHA BUNDT CAKE - HANDLE THE HEAT
From handletheheat.com
HERE’S EVERY PEPPERMINT RECIPE YOU’LL EVER NEED - MSN
From msn.com
PEPPERMINT MOCHA LAYER CAKE - IN BLOOM BAKERY
From inbloombakery.com
PEPPERMINT MOCHA BUNDT CAKE (FROM BOXED CAKE MIX!) - CRAYONS …
From crayonsandcravings.com
PEPPERMINT MOCHA CAKE - MY CAKE SCHOOL
From mycakeschool.com
PEPPERMINT LAVA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
CHOCOLATE PEPPERMINT LAVA CAKES - DINNER, THEN DESSERT
From dinnerthendessert.com
{FLOURLESS} CHOC MINT LAVA COOKIES – BETTER WITH CAKE
From betterwithcake.com
PEPPERMINT MOCHA CAKE: DELICIOUS LAYER CAKE RECIPE - CHELSWEETS
From chelsweets.com
6 EASY, TASTY CHRISTMAS DESSERTS EVERYONE WILL LOVE | 21OAK
From 21oak.com
PEPPERMINT MOCHA LAVA CAKES - SINGLE-SERVING CHOCOLATE CAKES …
From pinterest.com
ICE CREAM CAKE, STRAWBERRY CAKE, AND ANGEL FOOD CAKE AMONG …
From thekitchn.com
PEPPERMINT MOCHA LAVA CAKES - HOLIDAYCOOKS.COM
From holidaycooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love