Molten Spiced Chocolate Cabernet Cakes Makes 4
The recipe for these little chocolate cakes comes from McCormick, whose gourmet spice collection really adds a kick to cooking. They have a velvety, molten center that flows seductively onto your plate the moment it’s touched with a fork. Often served with afternoon tea, a variation of this recipe first appeared in my cookbook Tea & Crumpets. Serve them with fresh berries and a glass of bubbly for a special Valentine’s Day meal.
4 oz. semi-sweet baking chocolate
1 stick butter
1 tbsp. red wine, such as Cabernet Sauvignon
1 tsp. McCormick Pure vanilla extract
1 cup confectioners’ sugar
2 large eggs
1 large egg yolk
6 tbsp. flour
1/4 tsp. each McCormick Gourmet Collection Saigon Cinnamon, McCormick Gourmet Collection Ground Ginger
1/8 tsp. McCormick Gourmet Collection Ground Cloves
Berries for serving
1. Preheat oven to 425°F. Butter 4 (6 oz.) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute, or until the butter melts. Stir with a wire whisk until the chocolate and butter are smooth.
3. Stir in the wine, vanilla, and confectioners’ sugar until well blended. Stir in the eggs and egg yolk, and then stir in the flour, cinnamon, ginger and cloves. Pour batter evenly into the prepared cups. (Can be prepared up to this point 1 day ahead; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking).
4. Bake 13-15 minutes, or until the sides are firm but the centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates and then return to upright. Sprinkle with additional confectioners’ sugar. Serve immediately with berries, if desired.
(photo courtesy of McCormick)