Prepare to embark on a culinary journey that will transform your dessert experience forever! These Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream are not just a dessert—they're a magical moment of pure indulgence waiting to happen. Imagine breaking through a rich, molten chocolate exterior to reveal a soft, decadent center, topped with a cool, refreshing peppermint cream that dances on your palate. Whether you're looking to impress guests or treat yourself to an extraordinary dessert, these individual cakes promise a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies for garnish
Instructions
- Preheat the oven to 375°F (190°C). Generously grease 8 individual ramekins or a muffin tin with butter or non-stick cooking spray.
- In a microwave-safe bowl, combine dark chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Allow to cool slightly for 2-3 minutes.
- In a separate large mixing bowl, whisk together granulated sugar and eggs until light and pale yellow, about 2-3 minutes.
- Gradually fold the melted chocolate mixture into the egg mixture, stirring gently until fully incorporated and glossy.
- Sift together all-purpose flour and salt, then gently fold into the chocolate mixture until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Bake in the preheated oven for 12-15 minutes, until the edges are set but the center remains slightly soft and gooey.
- While cakes are baking, prepare the peppermint whipped cream. In a chilled mixing bowl, whip heavy cream until soft peaks form.
- Add peppermint extract to the whipped cream and continue whipping until stiff peaks form.
- Remove cakes from the oven and let rest for 2-3 minutes. Carefully invert onto serving plates.
- Top each warm cake with a generous dollop of peppermint whipped cream and sprinkle crushed peppermint candies over the top.
- Serve immediately while the cakes are still warm and gooey, allowing the whipped cream to slightly melt into the chocolate.
Tips
- Use high-quality dark chocolate for the most intense flavor
- Make sure ingredients are at room temperature for smoother mixing
- Do not overmix the batter—this can lead to dense, tough cakes
- Use a light hand when folding in flour to keep the texture delicate
- Chill your mixing bowl and whisk before making whipped cream for better volume
- Watch the baking time carefully—the magic is in the gooey center
- Serve immediately for the best texture and temperature contrast
- For an extra touch, use fresh peppermint candies for garnish
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 95mg
