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Easy Molten Spiced Chocolate Cabernet Cakes

"I found this in a McCormick Spice ad in Food & Wine magazine (July 2006). The chocolate mixture can be prepared up to 10 hours 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."

Prep Time: 15 mins

Total Time: 30 mins

Yield: 4 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chocolate

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Verified by stevemur

Original recipe makes 4 Servings

4 ouncesemisweet baking chocolate

1/2 cupbutter

1 tablespooncabernet sauvignon wine

1 teaspoonvanilla extract

1 cupconfectioners sugar

2 Eggs

1 egg yolk

6 tablespoonsflour

1/4 teaspooncinnamon

1/4 teaspoonginger

1/8 teaspoonground cloves

Easy Molten Spiced Chocolate Cabernet Cakes Preparation

Preheat oven to 425F Butter 4 (6-ounce) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted. Whisk until chocolate is completely melted; stir in wine and vanilla. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter into prepared custard cups. Bake 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately.