Mint Chocolate Pudding Cakes
6 oz. bittersweet or semisweet chocolate, chopped
1/2 c. (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 c. sugar
1/4 c. all purpose flour
1 1/4 t. peppermint extract
1/4 t. salt
Preheat oven to 375 deg F. Generously butter 6 6oz. ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
Using electric mixer, beat eggs, egg yolks and 1/3 c. sugar until slightly thickened, abot 5 minutes. Add all purpose and beat until blended. Divide chocolate mixture between ramekins. Place ramekins on baking sheet.
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes (start checking at 9). Remove from oven and let cool for 5-10 min. Either serve as is or run knife around edges and invert onto plate.