Feeling adventurous? Try challenging yourself with a holiday lava cake dessert! It's not as hard as restaurants make it appear! (Peppermint extract can be found at most grocery stores.)
4 ounces bittersweet chocolate
1/2 cup butter; diced
2 egg yolks
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon peppermint extract
4 scoops vanilla ice cream
1/4 cup peppermint candies; crushed
Preheat the oven to 450F.
Melt chocolate and butter using a double boiler brought to a boil; make sure the bottom of the bowl doesn’t touch the surface of the water.
Remove bowl with melted chocolate from heat and leave to cool for 2 minutes. Then, whisk in eggs and egg yolks, one at a time, until fully incorporated. Add sugar, peppermint extract, and 1 tablespoon of flour; whisk until fully incorporated.
Spray 4 4-ounce ramekins with oil spray and coat completely. Divide the remaining flour among the ramekins and roll around to coat the inside of the ramekins. Lightly tap the ramekins upside down to shake off excess flour. Then, divide the batter evenly among the ramekins.
Place ramekins on a baking sheet and bake 7 minutes (if you desire more lava) or 8 minutes (if you desire more cake). Alternatively, cover the ramekins with plastic wrap and put in the fridge for up to a few hours before baking if preparing ahead of time. Remove from fridge 30 minutes before baking.