Molten Spiced Chocolate Cabernet Cakes

Since I decided the other day that it’s OK to link to product-placement recipes if they’re good, I have another one to share.  Molten Spiced Chocolate Cabernet Cakes

This is one of those great recipes where the name contains almost all of the ingredients right there.  And even though it’s a product placement, the product is spices, so it’s not as if it’s asking you to use a bunch of crazy processed foods or anything.  (BTW, McCormick is fine, but I prefer to get my spices from Pensey’s).  Plus, it can be put together in minutes and I always have the ingrediants on hand (wine-in-a-box is perfect for cooking), so it’s great for those times when it’s 8:30 at night and you get the craving for something sweet.

Molten Spiced Chocolate Cabernet Cake

4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground (optional)


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 flour, cinnamon, ginger and cloves. 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.

We added some red-wine caramel the second night, and it was divine, but unnecessary.  (Although it’s easy to make caramel while it bakes.)


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