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Molten Mint Chocolate Cakes

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Molten Mint Chocolate Cakes

Intense single serving cakes with a luscious soft center.


  • 5 ounces (140 g) Lindt Excellence Intense Mint Dark Chocolate, chopped
  • 3/4 cup plus 2 tablespoons (200 g) butter
  • 3 eggs
  • 3 egg yolks
  • 1 1/2 cup (150 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1/2 cup (60 g) flour


  • Preheat the oven to 450°F (230°C).
  • Brush the inside of each ramekin with melted butter and coat the inside of each with sugar, knocking out any excess.
  • Melt the chocolate and butter.
  • Whip the eggs, egg yolks, sugar, vanilla and mint extract on high power for 10 minutes.
  • Fold the melted chocolate and butter into the egg mixture.
  • Fold in the flour until just combined.
  • Divide the batter among the ramekins.
  • Bake for 8-10 minutes. The sides and the top shold be set, but the center will remain soft. Do not overbake.
  • Let the cakes rest for 3-5 minutes before unmolding.
  • To loosen, run a small, sharp knife around the edge of the ramekin and carefully turn out onto a plate.
  • To garnish, dust with cocoa powder or powdered sugar. Place a dollop of lightly whipped cream on the side and top with a sprig of fresh mint.


Six 4-ounce cakes
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