Sauce |
|
|---|---|
| 4 1/2 oz | Bittersweet or Semi Sweet
Chocolate, chopped |
| 2 oz | Unsweetened Chocolate |
| 1/3 c | Hot Water |
| 1/4 c | Light Corn Syrup |
| 3/4 t | Peppermint Extract |
Stir both chocolates in top of double boiler over barely simmering water until melted.
Add hot water, corn syrup, and peppermint, whisking until smooth.
Remove from water. Cool slightly.
Cover and Chill.
*This can be made up to 2 days in advance, but before serving, rewarm in saucepan over low heat stirring constantly.*
Cakes |
|
|---|---|
| 5 oz | Bittersweet or Semi Sweet
Chocolate, chopped |
| 10 T | Unsalted Butter |
| 3 | Eggs |
| 3 | Egg Yolks |
| 1 1/2 c | Powdered Sugar |
| 1/2 c | Flour |
Preheat oven to 450 degrees.
Butter 6 3/4 cup souffle dishes or custard cups.
Stir chocolate and butter in heavy saucepan over low heat until melted. Cool slightly.
Whisk eggs and egg yolks in large bowl to blend.
Whisk in sugar, then chocolate mixture and flour.
Pour batter into dishes, dividing equally.
*Cake batter can be made up to 1 day in advance, covered and chilled.*
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 for chilled batter.
Run a small knife around cakes to loosen.
Immediately turn cakes out onto plates.
Spoon sauce around cakes.
Serve with vanilla ice cream.