February 10, 2009

Molten Spiced Chocolate Cakes

4 oz. semi-sweet baking chocolate
1/2 cup butter
1 tsp. Cabernet Sauvignon
1 tsp. vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 Tbsp. flour
1/4 tsp. cinnamon

Preheat oven to 425 degrees F. Butter 4 custard cups and place on a baking sheet. Microwave chocolate and butter on HIGH for 1 minute. Whisk until chocolate is melted. Stir in wine, vanilla and sugar until blended. Whisk in eggs. Stir in remaining ingredients. Spoon evenly into dishes. Bake for 12 minutes, until edges are firm but centers are soft. Let stand 1 minute. Loosen edges with a sharp knife. Invert onto serving dish. Sprinkle with extra confectioners sugar.
For an extra special touch you can make a raspberry puree and drizzle onto the plate before inverting the cake. Serve hot.

1 comment:

Frugalhomekeeping said...

I love anything chocolate! Thanks for the recipe.