Ingredients
2/3 cup semisweet chocolate chips1/2 cup butter, cubed1 cup confectioners’ sugar2 large eggs, room temperature2 large egg yolks, room temperature1 teaspoon peppermint extract6 tablespoons all-purpose flour2 tablespoons crushed peppermint candies
Preparation
Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners’ sugar, eggs, egg yolks and extract until blended. Fold in flour.
Transfer to 4 generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
