Mint Chocolate Pudding Cakes

Ingredients

• 6 ounces bittersweet chocolate chopped
• 0.5 cup butter unsalted (1 stick)
• 3 large eggs 
• 3 large egg yolks 
• 0.3 cup sugar 
• 0.3 cup all purpose flour 
• 1.3 teaspoons peppermint extract 
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• knife
• ramekin
• hand mixer

Directions

1. Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins.
2. Cut the butter into pieces and heat the chocolate with the butter in small, thick-bottomed saucepan over low heat, stirring, until melted and smooth.
3. Remove the pan from the burner and let cool slightly.
4. Make filling: With an electric mixer, beat the eggs, egg yolks, and the sugar until slightly thickened, about 5 minutes.
5. Add the flour and beat until incorporated.
6. Add the chocolate mixture, the peppermint extract, and the salt. Beat just until incorporated.
7. Pour the chocolate mixture into the prepared ramekins.
8. Place the ramekins on a baking sheet.
9. Bake the cakes at 375°F until the edges are set but the centers look shiny and still wiggle like jello when the ramekins are lightly shaken, 10-11 minutes. (Start checking at 9 minutes.)
10. Remove the cakes from oven; let cool for 5-10 minutes.
11. Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.
12. Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.