spiced molten chocolate cakes

once a week, i have several close girlfriends that come over & invade my house.
for girls night.
my favorite night of the week.
and for girls night, we love to get our sweet on. and THIS recipe is the best way to indulge.
this is the best molten chocolate cake i have ever tasted. hands down.
it is perfectly gooey inside and, when served hot, is capable of making me cry it’s so good.

spiced molten chocolate cakes

4 oz. semi-sweet baking chocolate

½ cup butter (1 stick)

1 tbsp cabernet sauvignon

1 tsp pure vanilla extract

1 cup confectioner’s sugar

2 eggs

1 egg yolk

6 tbsp flour

¼ tsp ground cinnamon

¼ tsp ground ginger

1. preheat oven to 425.  butter 4 (6 oz.) ramekins or custard cups & place on a baking sheet (spray butter works great or you can use cooking spray).

2. microwave chocolate and butter in a large microwaveable bowl on high 1 minute or until the butter is melted. whisk until chocolate is completely melted. stir in wine, vanilla & sugar until blended. whisk in eggs and yolk.  stir in remaining ingredients.

3. spoon evenly into prepared dishes. bake in preheated oven for 15-20 minutes or until sides are firm but centers are soft. (really watch the cakes here – if cooked even a minute or 2 too long, it won’t be as gooey in the middle and could get a little dry.) let stand a few minutes to cool. loosen edges with a knife and invert onto serving plates (i prefer to just serve them in the soufflé dishes).  sprinkle with confectioner’s sugar or a generous scoop of vanilla ice cream.

the batter 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.

makes 4

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