Molten Chocolate Cakes with Mint Fudge Sauce

4.7(392)

These cakes are slightly underbaked so that the chocolate center oozes when cut into.

by Gale Gand·published 2004-08-20

Servings

Makes 6

Total time

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Calories / serving

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Ingredients (12)

serves

Instructions (3 steps)

01Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
02Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium 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. (Can be made 1 day ahead. Cover; chill.)

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Not rich — missing servings, total time, or calories.