Prep Time: 15 minutes
Cook Time: 15 minutes
I found this recipe in Bon Appetit magazine in a McCormick seasoning advertisement. I knew I already had all the ingredients at home. This recipe is for individual warm chocolate cakes with molten centers that are all the rage on restaurant dessert menus. This version includes a touch of spice and red wine.
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or red Cabernet dessert wine such as JUSTIN Winery OBTUSE
1 teaspoon Pure Vanilla Extract
1 cup confectioners’ sugar
1 egg yolk
6 tablespoons flour
1/4 teaspoon Cinnamon or Saigon Cinnamon
1/4 teaspoon Ginger, Ground
1/8 teaspoon Cloves, Ground
Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. 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. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners’ sugar.
Serve immediately with a scoop of your favorite ice cream.
Ingredients Nutritional information: amount per serving