Individual warm chocolate cakes with molten centers are all the rage on restaurant dessert menus. This version includes a touch of spice and red wine.
15m
PREP TIME
15m
COOK TIME
567
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 4 ounces semi-sweet baking chocolate
- 1/2 cup (1 stick) butter
-
1
tablespoon
Cabernet Sauvignon
![substitution]( "substitution")
Substitutions available
- other red wine
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 cup confectioners' sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Cloves
INSTRUCTIONS
- 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. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir 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
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