Chocolate Molten Cake with Homemade Peppermint Ice Cream

Contributed by Allison Christensen

Ingredients:

12 tablespoons unsalted butter, plus more for greasing ramekins

1 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

1/8 tsp. salt

3 large whole eggs

3 large egg yolks

1/2 cup sugar

1 cup all-purpose flour

1 cup chopped milk chocolate or semi-sweet chocolate pieces

Vanilla ice cream, for serving

Raspberries and strawberries, for garnish

Directions:

Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.

In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.

Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!

Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.

If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.