Easy Molten Spiced Chocolate Cabernet Cakes
I found this in a McCormick Spice ad in Food & Wine magazine (July 2006). The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups, cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
I found this in a McCormick Spice ad in Food & Wine magazine (July 2006). The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups, cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
- Carbohydrate 88.7393552561104 g
- Cholesterol 116.751735770734 mg
- Fat 32.3026695386563 g
- Fiber 2.38567737278292 g
- Protein 5.67221301221932 g
- Saturated Fat 19.7817193800712 g
- Serving Size 1 1 Serving (197g)
- Sodium 231.41442504549 mg
- Sugar 86.3536778833275 g
- Trans Fat 4.71809472803032 g
- Calories 664 calories
Step-by-step
- Preheat oven to 425F
- Butter 4 (6-ounce) custard cups or souffle dishes.
- Place on baking sheet.
- Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted.
- Whisk until chocolate is completely melted; stir in wine and vanilla.
- Stir in sugar until well blended.
- Whisk in eggs and yolk.
- Stir in flour, cinnamon, ginger and cloves.
- Pour batter into prepared custard cups.
- Bake 13 1/2 minutes or until sides are firm but centers are soft.
- Let stand 1 minute.
- Carefully loosen edges with a small knife.
- Invert cakes onto serving plates.
- Serve immediately.
Swapping the specified semisweet baking chocolate for a higher-percentage dark chocolate alters the sugar balance and requires adding a tablespoon of granulated sugar to maintain proper structure. Precision matters when working with individual cakes where thermal dynamics dictate success. Set the oven to 425 degrees Fahrenheit precisely, ensuring the high heat sets the exterior before the interior overcooks. Watch for the 13-and-a-half-minute mark closely; pulling the ramekins when the sides feel firm while the center remains soft guarantees the desired liquid core. Allowing the baked desserts to stand for exactly one minute before running a knife around the perimeter permits the crumb to contract slightly, releasing cleanly from the greased ceramic walls.
Pairing and Preparation Dynamics
Balancing rich cocoa requires contrasting acidity on the plate. Pouring a glass of Cabernet Sauvignon echoes the subtle varietal note incorporated directly into the batter. Alternatively, pair the dessert with unsweetened whipped crème fraîche or tart raspberry coulis to cut through the dense fat content provided by the butter and chocolate. Standard six-ounce ceramic custard cups conduct heat evenly, but metal muffin tins or foil baking cups function adequately if greased thoroughly, though metallic molds bake faster and require checking two minutes earlier.
- Undercooked centers run the risk of collapsing entirely upon inversion, so ensure the perimeter is fully set before removing from the oven.
- Overbaking solidifies the center, turning a molten dessert into a standard sponge cake.
- Refrigerating assembled unbaked batter works for up to ten hours if covered tightly, provided the cups return to room temperature for thirty minutes prior to baking.
