Individual warm chocolate cakes with molten centers are all the rage. This version includes a touch of spice and red wine.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Preheat oven to 425°F. Butter 4 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.
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.
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.
Make Ahead Tips
The chocolate mixture can be prepared up to 1 day 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.
Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use Roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.
I love these things! So freaking easy to make. The cloves flavor is way too strong though. I just leave out the cloves entirely and it tastes much better in my opinion.
This is so easy to make, it is a perfect compliment to a good meal, and a perfect way to make someone feel special. I made this for my beautiful wife Holli on our first date. I had prepared the batter earlier in the day and found some little heart shaped ramicans to cook it in. I followed the directions and baked it for exactly 13 mins, it was perfect, I let it cool of for about 10 mins and served it on a desert plate with powdered sugar sifted on top... around 15 mins after Holli finished this succulant heart shaped lava cake she took me by the hand and led straight to my bed room, some moment after which she whispered in my ear "no man had ever done anything like that for her before". Since our first date we have only spent one night apart. I make her this cake on our every anniversary.
I've made these cakes on numerous occasions, and they are amazing! This is certainly not a low calorie dessert and they're very rich, but they always turn out perfectly and have just the right combination of chocolate and spices.
You have to triple this recipe, or more, Tis is the cake that leds us smoothly to hell.. It's that smooth and good. Ilove makeing this and we all enjoy eating it!! Thanks
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?