Ingredients:

Cake;

• 2 eggs;
• 2 tbsp unsalted butter;
• 1/4 pound semisweet chocolate;
• 1-1/2 tsp cornstarch;
• 1 tsp peppermint extract;
• 1/4 cup granulated sugar;
• Souffle Pan;
• 1 tbsp unsalted butter – soft;
• 2 Tbsp sugar;
• Parchment circles

Method: Preheat the oven to 350 degrees. Melt chocolate and butter in a double boiler over medium heat; stir constantly. When melted, remove from heat. Add sugar and cornstarch and mix. Whisk in eggs and peppermint extract until smooth. Grease and flour a two-cup souffle pan. Line the bottom with buttered parchment circle. Coat pan with sugar — shake out excess. Add batter and bake 25-30 minutes. Turn cake out onto plate and serve immediately with ice cream.