Molten Spiced Chocolate Cabernet Cakes

4 servings

Individual warm chocolate cakes with molten centers are all the rage on restaurant dessert menu. This version includes a touch of spice and red wine. (These are great!! I first saw this recipe in a McCormick magazine advertisement while getting my car serviced; it is our favorite dessert!)

4 ounces semi-sweet baking chocolate

½ cup (1 stick) butter

1 tablespoon Cabernet Sauvignon or other red wine (I usually use port)

1 teaspoon pure vanilla extract

1 cup confectioners' sugar

2 eggs

1 egg yolk

6 tablespoons flour

¼ teaspoon cinnamon or roasted Saigon cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground cloves (optional)

*I add ⅛ tsp. cayenne, as well.

Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes (my ramekins are 4 oz.; recipe fills 5) and place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.

Bake 13 to 15 minutes or until sides are firm but centers are soft. (It takes about 10-11 minutes in our 4 oz ramekins. DO NOT OVERBAKE; it will look like they are not done when you remove from the oven.) Let stand 1 minute. Carefully loosen edges with small knife (or rubber spatula). Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately (we sometimes serve with a tiny scoop of vanilla ice cream or coconut gelato).

Make Ahead: The chocolate mixture can be prepared up to 1 day ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking. (These are just as good cooked the next day!)
Test Kitchen Tip: Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use Roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.

Calories: 567, Fat: 35 g, Carbohydrates: 57 g, Cholesterol: 219 mg, Sodium: 209 mg, Fiber: 2 g, Protein: 6 g