Zutaten für Molten Spiced Chocolate Cabernet Cakes
- Semisweet Baking Chocolate
- 4 tablespoons unsalted butter
- Cabernet Sauvignon Wine
- Pure Vanilla Extract
- Powdered Sugar
- 2 large eggs
- Egg Yolk
- Flour
- Cinnamon
- Ground Ginger
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Zubereitung von Molten Spiced Chocolate Cabernet Cakes
- Preheat oven to 425°F (220°C).
- Butter 4 (6-ounce) custard cups or soufflé dishes.
- Place the buttered ramekins on a baking sheet.
- In a large microwave-safe bowl, combine 6 ounces of semi-sweet chocolate chips and 4 tablespoons of unsalted butter.
- Microwave on high for 1 minute, or until butter is melted. Stir until chocolate is completely smooth.
- Whisk in 1/4 cup Cabernet Sauvignon, 1 teaspoon vanilla extract, and 1/2 cup granulated sugar until well combined.
- Whisk in 2 large eggs and 1 large egg yolk until fully incorporated.
- Stir in 1/4 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and a pinch of salt.
- Evenly spoon the batter into the prepared ramekins.
- Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are still slightly soft.
- Let stand for 1 minute.
- Run a knife around the edges to loosen the cakes.
- Invert onto serving plates.
- Dust with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
180g
Fat
103g
Carbs
19g
