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Molten Mint Chocolate Cakes

Intense single serving cakes with a luscious soft center.

Ingredients:

Method:

Preheat the oven to 450°F (230°C).
Brush the inside of each ramekin with melted butter and coat the inside of each with sugar, knocking out any excess.
Melt the chocolate and butter.
Whip the eggs, egg yolks, sugar, vanilla and mint extract on high power for 10 minutes.
Fold the melted chocolate and butter into the egg mixture.
Fold in the flour until just combined.
Divide the batter among the ramekins.
Bake for 8-10 minutes. The sides and the top shold be set, but the center will remain soft. Do not overbake.
Let the cakes rest for 3-5 minutes before unmolding.
To loosen, run a small, sharp knife around the edge of the ramekin and carefully turn out onto a plate.
To garnish, dust with cocoa powder or powdered sugar. Place a dollop of lightly whipped cream on the side and top with a sprig of fresh mint.

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