The holidays are always a bonanza of good eating, and this year was no exception. On Christmas Eve Jackie made a delicious chicken cordon bleu, and I whipped up a dessert that had caught my eye in a magazine – McCormick spice’s recipe for individual molten spiced chocolate cabernet cakes. I’m a sucker for molten chocolate cakes, and the addition of spice and wine intrigued me. They were surprisingly easy to make and completely delicious! Here’s what to do:
4 oz semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tbsp Cabernet or other red wine
1 tsp vanilla extract
1 cup confectioners’ sugar
1 egg yolk
6 tbsp flour
1/4 tsp cinnamon – I used Roasted Saigon Cinnamon for a depth of flavor
1/4 tsp ground ginger
1/8 tsp ground cloves
(Makes 4 servings – I doubled to suit our Christmas Eve crowd.)
Preheat the oven to 425 and butter four 6 oz custard cups, souffle dishes, or ramekins. I used 10 oz ramekins and filled them up only halfway, but next time I’d try to find 6 oz ramekins. I think they’d cook through better in a taller rather than wider form.
Break up the chocolate into chunks and add the stick of butter.
Microwave until butter is melted and sti with a wire whisk until the chocolate is completely melted.
Stir in the wine, vanilla, and confectioners’ sugar until well blended. Stir in the eggs and yolk, flour, cinnamon, ginger, and cloves. Pour batter evenly into buttered/sprayed custard cups.
Bake for 13-15 minutes or until sides are firm. Let stand 1 minute. Invert cakes onto serving plates or serve in ramekins (with a stern warning!) with ice cream.
The cakes were delicious! Jackie said they were like “gingerbread meets chocolate”. I can dig it. I do wish I had baked them for another minute or two – I was a little hesitant to overcook, but they ended up being slightly undercooked. Which was fine, and they were really good, but I couldn’t invert them properly and just served them in the ramekins. Next time I make these (oh yes, there will surely be a next time… probably very soon!) I’ll make sure I get ramekins or baking dishes that will hold exactly 6 oz so that they’ll bake through a bit better. But these cakes were so easy to prepare and cooked so quickly. They were more interesting and flavorful than most molten cakes I’ve had in restaurants, though you can definitely omit or reduce the cinnamon, ginger, and cloves if you’d prefer a more straightforward chocolate flavor. Try them out sometime soon!