Cake: Molten Spiced Chocolate Cabernet Cakes
- 4 ounces semi-sweet baking chocolate
- 1/2 cup (1 stick) butter
- 1T Cabernet Sauvignon or other wine
- 1 teaspoon Pure Vanilla Extract
- 1 cup confectioners' sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 t cinnamon
- 1/4 t ginger
- 1. Preheat oven to 425u0b0F. Butter 6 (6-ounce) custard cups or souffle dishes. Place on baking sheet.
- 2. 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 extracts. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.
- 3. Bake 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. Serve immediately.
semisweet baking chocolate, butter, t, vanilla, sugar, eggs, egg yolk, flour, cinnamon, ginger
Taken from www.epicurious.com/recipes/member/views/cake-molten-spiced-chocolate-cabernet-cakes-50044398 (may not work)