1️⃣ Preheat the Oven: Preheat your oven to 425°F (220°C). Grease and flour four 6-ounce ramekins, and place them on a baking sheet.
2️⃣ Melt the Chocolate and Butter: In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring each time, until melted and smooth. Let cool slightly.
3️⃣ Make the Lava Cake Batter: In a separate bowl, whisk together the eggs, egg yolks, sugar, salt, vanilla extract, and peppermint extract until smooth. Gradually fold in the melted chocolate mixture. Sift the flour over the batter and gently fold it in until combined.
4️⃣ Prepare the Peppermint Cream Filling: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and peppermint extract until stiff peaks form. Spoon about 1 tablespoon of the whipped cream filling into the center of each ramekin.
5️⃣ Assemble the Lava Cakes: Divide the batter evenly between the ramekins, ensuring it covers the peppermint filling. Bake for 12–14 minutes, or until the edges are set, and the center remains soft and jiggly.
6️⃣ Serve: Let the cakes cool for 1–2 minutes, then carefully invert the ramekins onto plates and remove them. Garnish with crushed peppermint candies, whipped cream, and fresh mint leaves for a festive touch.