Chef notes
I love this recipe because it's a fun variation on a molten cake with a different flavor profile. The cooling flavor of peppermint and eye-catching crushed candy canes makes this dessert feel and taste so Christmassy.
Technique tip: Grease the pans well, let them cool after baking and carefully unmold with a paring knife for best results.
Swap options: The white chocolate can be subbed for dark chocolate to make a molten brownie version.
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Ingredients
- 1½ cups (3 sticks) butter
- 2 cups white chocolate
- 8 whole eggs + 2 egg yolks
- 2/3 cup granulated sugar
- 3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup crushed candy canes
Preparation
For the blondies:
1.Melt the butter in a small pot over the stove. Place the white chocolate in a bowl and pour the melted butter over the chocolate. Whisk gently until smooth and all of the chocolate is melted.
2.In another bowl or pitcher, combine the eggs and egg yolks with the sugar, flour, cornstarch and extracts. Add the melted chocolate.
3.Using an immersion blender, blend the batter until a very smooth texture forms.
4.Spray a nonstick metal muffin pan with pan spray. Scoop or spoon the batter into the reservoirs and fill just below the top.
5.Place the muffin pan in the freezer for 2 hours.
For the toppings:
Place the heavy cream, powdered sugar and vanilla into a large mixing bowl and hand-mix or use a kitchen mixer until the cream forms stiff peaks, about 2 to 3 minutes. Hold in the refrigerator until ready to use for garnish.
To assemble:
1.Thirty minutes before baking, preheat the oven to 400 F.
2.When the oven is ready, place the muffin pan into the oven. Bake for 16 minutes, then check the cakes; they should have slightly domed up but be very soft in the center and runny. Continue to bake if desired.
3.Remove the cakes from the oven, let cool for 5 to 10 minutes, and then remove the cakes. Invert them onto a plate and serve with whipped cream and crushed candy canes.
