MOLTEN SPICED CHOCOLATE CABERNET CAKES

By stepjo7269

Southern Living November 2009

Ingredients

• Preparation:
• 4 4 4 ounces semi-sweet baking chocolate
• 1/2 1/2 1/2 cup (1 stick) butter
• 1 1 1 tablespoon Cabernet Sauvignon or other red wine
• 1 1 1 teaspoon McCormick® Pure Vanilla Extract
• 1 1 1 cup confectioners' sugar
• 2 2 2 eggs
• 1 1 1 egg yolk
• 6 6 6 tablespoons flour
• 1/4 1/4 1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
• 1/4 1/4 1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
• 1/8 1/8 1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground (optional)
• 1 1. to 425° 4 to 425° F. Butter 4 (6-ounce) custard cups or souffle dishes. Place on baking sheet.
• 3 3. 13 to 15 1 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.
• to 10 to 30 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.

Details

Servings 4

Preparation

Step 1

Nutrition information per serving
Calories: 567
Fat: 35 g
Cholesterol: 219 mg
Protein: 6 g
Sodium: 209 mg
Carbohydrates: 57 g
Fiber: 2 g