Molten Spiced Chocolate Cabernet Cakes

HOLY GOODNESS. I was nervous about adding both cinnamon and ginger, plus Cabernet to a chocolate molten cake, but decided to try it anyway. HOLY DELICIOUS! The deep chocolate flavor that came out of the spices and wine was so good! Definitely try these cakes! I found this recipe in my Nov. Bon Appetit on an ad for McCormick spices!


4 ounces semi-sweet baking chocolate
1/2 cup  (1 stick)  butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection™ Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection™ Ginger, Ground
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.  Whisk until chocolate is completely melted.  Stir in wine, vanilla and confectioners’ sugar until well blended.  Whisk in eggs and yolk.  Stir in remaining ingredients.  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. 

2 Comments on “Molten Spiced Chocolate Cabernet Cakes”

  1. katie102006 says:

    WOW!!! Fancy-smacy-pants, this looks GREAT!

  2. These look great — so professional!

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