Molten Chocolate-Mint Cakes

Today is Fat Tuesday, so in honor of the day we gorge ourselves with food, I posted this recipe from Molten Chocolate cake! I made this for part of our Valentine's dinner and it was amazing!!  Today is the last day to enjoy all the yummy treats and indulgences since tomorrow marks the start of Lent. This year I chose to give up and take on a few things:
*I must drink a large nalgene of water before having a diet coke
*Only 1 diet coke a day
*I must be on time for work (therefore, giving up sleep:) )
*Working out at least three times a week (eekk..I am most worried about this)
*Eating healthier, spinach salads for lunch almost everyday until Australia

Ingredients:


1.5 sticks unsalted butter, cut into cubes
6 oz. semisweet or bittersweet chocolate, chopped
3 large eggs plus 2 large egg yolks
1/4 cup plus 2 Tablespoons granulated sugar
4.5 Tablespoons flour
6 chocolate mint wafer candies, such as After Eight thin mints, quartered
Confectioners' sugar, for dustinng


Directions:
1. Preheat oven to 450. Grease and flour six 6 ounce ramekins. In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan. ( I don't have a double boiler, so I just use a large pot with water and put a smaller pot in the larger pot....see my picture)


2. Using an electric mixer, beat the whole eggs, egg yolks, and granulated sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.


3. Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate mints pieces in the center of each. Place the ramekins on a baking sheet and bake until set but still slightly jiggly in the center, 12 to 14 minutes. 


4. Invert the cakes onto plates, wait 20 seconds and remove the ramekins. Dust with the confectioners' sugar and serve immediately.