Individual Chocolate-Peppermint Lava Cakes

Individual Chocolate-Peppermint Lava Cakes

Made  times

"Rich chocolate cakes with a 'molten' creamy mint center make impressive, pretty desserts."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. For centers, in a saucepan, melt Ghirardelli(R) Peppermint Bark Baking Bar and cream over low heat. Remove from heat. Whisk gently to blend. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed.
  2. For cake, preheat oven to 400 degrees F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend.
  3. In a large bowl, beat eggs, egg yolks, sugar, and peppermint extract with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin.
  4. Bake for 15 minutes or until cake is firm to the touch. Let ramekins stand on a wire rack for 5 minutes. Run a small, sharp knife around inside of each ramekin. One at a time, place a small plate on top of each ramekin, invert, and remove ramekin. If desired, top each cake with a small scoop of vanilla ice cream and finely chopped Ghirardelli(R) Peppermint Bark.



What I did was that I changed the size of the lava cake.