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MOLTEN SPICED CHOCOLATE CABERNET CAKES
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| Pre-notes: |
| Lyd Baked! That may be unremarkable to many, but not to us |
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| Ingredients: |
4 oz. Semi-sweet baking chocolate
1 stick Butter, softened
1/2 teaspoon Expresso Coffee powder
1/2 teaspoon salt
1 teaspoon Cabernet Sauvignon or other red wine
1 teaspoon Vanilla extract
1 cup Confectioner's Sugar
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2 Eggs
1 Egg yolk
6 Tablespoons Flour
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
Reddi Whip; vanilla or chocolate.
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| Procedures: |
Butter 4 6oz custard cups or soufflé dishes.
Microwave the chocolate, butter, Espresso and salt in a large microwavable bowl on high 1 minute or until the butter is melted.
Whisk until the chocolate is completely melted.
Stir in the wine, vanilla and sugar until blended.
Whisk in the eggs and yolk.
Stir in the remaining ingredients.
Spoon evenly into prepared dishes.
Bake in a preheated 425o oven 17 minutes or until sides are firm but centers are soft.
Let stand 1 minute, then loosen edges with a knife.
Invert onto serving plates. Sprinkle with confectioner's sugar, if desired.
Top with Reddi Whip, if desired.
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| Notes: |
2014-03-15: A nice batch of 4, a little large perhaps. Maybe a muffin tin, next time.
2013-11-08: Next time: 1 Tablespoon of strong coffee will be attempted.
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12/05/2014
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