Molten spiced chocolate Cabernet cakes
- 4 oz semi sweet baking chocolate
- 1/2 cup butter
- 1 tbsp cabinet Sauvignon. Or other red wine
- 1 tsp pure vanilla
- 1 cup convectors sugar
- 2 eggs
- 1 egg yolk
- 6 tbsp flour
- 1/4 tsp Saigon cinnamon or roasted Saigon cinnamon
- 1/4 tsp ground Ginger
- 1/8 tsp ground cloves
Microwave chocolate and butter in large microwaveable
Bowl on high for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla, and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or soufflé dishes. Place on baking sheet.
Bake in preheated 425 degree oven for 13 to 15 minutes or until sides are firm, but centers are soft. Let stand for 1 minute. Carefully loosen edges with a knife. Invert onto serving plates. Sprinkle with additional powder sugar. Serve immediately.