½ cup unsalted butter
6 ounces bittersweet chocolate, melted
2 large eggs, pasteurized
2 large egg yolks, pasteurized
¼ cup sugar
Pinch fine sea salt
2 tablespoons all-purpose flour
1 teaspoon peppermint extract
8 ounces bittersweet or semisweet
½ cup heavy cream
1 teaspoon cayenne pepper
4 drops peppermint extract
Peppermint ice cream
Crushed peppermint candies
Fresh mint leaves
Preheat oven to 450 degrees Fahrenheit. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour over sink.
Place a nonreactive bowl over a pot of simmering water. Add butter and chocolate to bowl and melt together, stirring occasionally. In a medium bowl, whisk the eggs and egg yolks, sugar, and salt until pale and thickened.
Whisk chocolate and butter mixture until completely smooth. Using a rubber spatula, quickly fold in the chocolate mixture into egg mixture along with the flour until smooth. Evenly pour batter into prepared ramekins. Transfer ramekins to a rimmed sheet tray and bake in oven until tops almost set, but center is jiggly, about 12 minutes.
In the meantime, prepare ganache. Place chocolate into a nonreactive bowl. Heat heavy cream in a saucepan over medium heat just until cream reaches a boil. Pour hot cream over chocolate and let stand for 1 minute. Stir chocolate with cayenne until smooth, about 2 minutes. Add peppermint extract and stir. Set aside.
Remove cakes from oven and allow to cool in ramekins for 1 minute. Place dessert plate on top of each ramekin and flip cakes. Let ramekins stand for 10 seconds before removing. Drizzle ganache over the tops of the cakes and allow to drip down. Top cake with peppermint ice cream, or peppermint-flavored whipped cream, crushed peppermint candies, and fresh mint leaves.
Bake with soul. Eat with pleasure!