Mint Chocolate Cake

  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
  • 3 large eggs
  • 3 large egg yolks
  • 1/3 cup sugar
  • 1/4 cup all purpose flour
  • 1 1/4 teaspoons peppermint extract
  • 1/4 teaspoon salt
1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.