0.7 cup cacao bittersweet chocolate baking chips 60% ghirardelli®
0.5 cup butter
0.3 cup cake flour
2 egg yolks
2 eggs
1 teaspoon peppermint extract
0.3 cup sugar
3 tablespoons whipping cream
Equipment
bowl
sauce pan
oven
knife
whisk
wire rack
ramekin
double boiler
hand mixer
Directions
For centers, in a saucepan, melt Ghirardelli® 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.
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® 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat.
Remove from heat.
Whisk gently to blend.
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.
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® Peppermint Bark.
