Prep Time
15 Mins
Bake Time
16 Mins
Stand Time
10 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

Step 2

Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.

Step 3

Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

Step 4

Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged.

Step 5

Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

Step 6

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Andes Crème de Menthe Thins.

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