Little lava cakes have been around for a while now, with at least two chefs claiming these sybaritic brownies as their creations. Although Jacques Torres and Jean-Georges Vongerichten can cross swords all they like, I prefer to dip and scoop with a demi-tasse spoon into these voluptuously hot cups of too-much melted chocolate and butter with the seasonal zip of natural mint extract. Such indulgences, though, do require significant penance, such as cross-country skiing or snow-shoeing for at least two hours. Both the dessert and the exercise cause the heart to skip more than one beat.
Molten Chocolate Mint Ramekin Cakes - Marginally adapted from the Kraft* recipe. The only alternation I made was to add 1 tablespoon natural mint extract to the final batter, and garnish each with a miniature candy cake after dusting with confectioners sugar. Although these cakes are traditionally inverted from their baking vessels for plating, I prefer to enjoy them without the extra step to confine every crumb and ooze of chocolate without loss to either. (Please note that these cakes will rise in oven, then fall slightly, forming craters on the surface. These craters are really the wells from which to zero in on the lava, and nothing to be disappointed about.)
This is my Day 3 contribution to December Bake-A-Thon.
Please stop by my other baking comrades' sites to see what they've been firing their ovens for:
* I have no business nor personal relationship with Kraft Foods nor their agents.