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Molten Spiced Chocolate Cabernet Cakes

My kids love this recipe but it is rich so you will need ice cream or milk to go along with it.

Prep
Cook
Serves 4people
Ingredients
4
oz semi-sweet baking chocolate
1/2
cup (1 stick) butter
1
tbsp Cabernet Sauvignon or other red wine
1
tsp McCormick Pure Vanilla Extract
1
cup confectioners sugar
2
eggs
1
egg yolk
6
tbsp flour
1/4
tsp McCormick Gourmet Collection Cinnamon, Saigon or 1/4 teaspoon McCormick Gourmet Collection Roasted Saigon Cinnamon
1/4
tsp McCormick Gourmet Collection Ginger, Ground
1/8
tsp McCormick Gourmet Collection Gloves, Ground (optional
Directions
1.
Preheat oven to 425. Butter 4(6-ounce) custard cups or souffle dishes. Place on baking sheet.
2.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioner sugar until well blended, Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. 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.
4.
Tips
5.
MAKE AHEAD: 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.
6.
TEST KITCHEN TIP: Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.

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