Chocolate Mint Pudding Cakes
Indulge in the ultimate fusion of rich chocolate and refreshing mint with these decadent Chocolate Mint Pudding Cakes. Perfectly portioned for individual servings, these mini cakes boast a gooey center that hides a delightful burst of melted mint chocolate. With just 15 minutes of prep time and a short 12-minute bake, this luxurious dessert is as simple as it is elegant. The combination of semi-sweet chocolate, buttery richness, and a hint of cocoa creates an irresistible base, while the hidden mint squares add a surprise element that melts seamlessly into each warm bite. Serve them freshly baked for a show-stopping treat, accompanied by vanilla ice cream or whipped cream for an extra touch of indulgence. Ideal for dinner parties or cozy evenings, these minty molten cakes are a sophisticated yet approachable way to satisfy every chocolate lover's craving.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 120 grams Granulated sugar
- 3 units Large eggs
- 1 teaspoon Pure vanilla extract
- 50 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 0.25 teaspoons Salt
- 6 units Mint chocolate squares (or Andes mints)
Instructions
Preheat your oven to 200°C (400°F) and grease six ramekins with butter. Lightly dust them with cocoa powder to prevent sticking.
In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and allow it to cool slightly.
In a mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and frothy, about 2 minutes.
Stir in the vanilla extract, then slowly fold the melted chocolate mixture into the egg mixture until fully combined.
Sift the flour, cocoa powder, and salt together in a separate bowl. Gently fold the dry ingredients into the chocolate mixture until no streaks remain.
Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. Press one mint chocolate square into the center of each ramekin, making sure it is submerged in the batter.
Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove from the oven and allow the cakes to cool for 3-5 minutes. Run a knife around the edges to loosen them if necessary.
Invert the ramekins onto serving plates to release the cakes. Serve the cakes warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
