After scoring some ramekins for cheap, this was the first thing I knew I wanted to make, and it ended up being the perfect end to a nice meal. I don't normally make dessert at night, so Joe knew this was a special treat! I halved the recipe to only make two cakes. This was deliciously spiced, and I love cooking with wine. It gave me a good excuse to open a bottle for dinner as well.Molton Spiced Chocolate Cabernet Cakes
(source: Lovestoeat's Weblog)
Yield: 4 cakes
Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon vanilla
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners’ sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.
3. 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.
