Sprouted Kitchen Shares a Tasty Recipe
We are huge fans of Sprouted Kitchen! Sara, author and chef, has some of the most amazing recipes and the most beautiful imagery. Photographed by Hugh Forte, the photos are some of the best we've seen on a culinary blog. This Chocolate Peppermint Molten Cake is calling our names! Be sure to visit Sprouted Kitchen for the complete recipe, but don't be surprised if you spend some time there looking at all of the mouthwatering ideas that Sarah shares with her readers.
Get this recipe here.
CHOCOLATE PEPPERMINT MOLTEN CAKES
1/2 Cup Unsalted Butter
5 oz. High Quality Bittersweet Chocolate (Valrhona or Scharfenberger)
2 Large Eggs
2 Egg Yolks
1/4 Cup Natural Cane Sugar
2 tsp. Whole Wheat Pastry Flour
1 tsp. Peppermint Extract Pinch of Salt Candy Cane for Garnish
Oven at 450°
1. Set a glass bowl over a pot of gently boiling water (double broiler). Break up the the chocolate, and add it and the butter into the glass bowl. While the mixture is melting, whisk the eggs, egg yolks and sugar together in another bowl until light and thick.
2. When chocolate is almost completely melted remove from the heat, stir to release some heat as it should be quite warm. Slowly pour in the eggs, peppermint extract, pinch of salt and then quickly beat in the flour until just combined.
3. Butter and flour four 4-ounce ramekins, tap out excess flour. Pour the chocolate mix evenly amongst the ramekins. At this point, you can keep them in the fridge for several hours, and simply bring them to room temperature before baking. Otherwise, bake them on a baking sheet for 6 to 7 minutes MAX, centers will be soft. Allow to sit for 3 minutes.
4. Invert the ramekin onto a plate, let them sit about 10 seconds and give the bottom a little tap, then lift. Sprinkle with candy cane, serve immediately. Accompany with unsweetened whipped cream or ice cream if desired.
Stay tuned for a very special DIY that we created with Sarah's recipes as our inspiration! You are not going to want to miss it! The little gem coming up was all done here at the WC headquarters, executed and photographed by yours truly (though I wish Hugh would have been available).