Monday, July 30, 2018

Magazine Monday #31: Molten Spiced Chocolate Cabernet Cake



A couple of interesting things happened with this recipe.

First off, I didn't think it would turn out.  Like, at all.  I'm not sure why I had such little faith in myself, but I didn't think it would turn out.

But it did.  And it was delicious.

Secondly, this is one of those recipes that actually came from an ad from a magazine, and I'm always torn as to whether they count as magazine recipes.  (Obviously, I have decided on at least two occasions that they do, in fact, count.)

Lastly, this was a recipe that I decided to make (despite having already decided it would fail) almost solely because I already had one of the weird ingredients it called for.  Kind of.  This particular ad was for McCormick spices, and it called for something called Saigon Cinnamon.  I knew I had (delicious) Penzey's Vietnamese Cinnamon in my spice cabinet, and after a quick Google search to confirm that the former Saigon was, in fact, in Vietnam (it was), I decided that coincidence was too great, and that I had to make this, despite the fact that it would likely fail.  (But you already know how that particular story ends.)    

This recipe is actually surprisingly easy, so give it a try and impress your dinner guests.  Or a date.  Or your cat.

(Don't give your cat chocolate, please.)

Molten Spiced Chocolate Cabernet Cakes
Makes 4 cakes
Recipe from McCormick

Ingredients
4 oz. semi-sweet baking chocolate
1 stick butter
1 Tbsp. Cabernet Sauvignon
1 tsp. vanilla extract
1 cup powdered sugar
2 eggs
1 egg yolk
6 Tbsp. flour
1/4 tsp. Saigon (or Vietnamese) cinnamon
1/4 tsp. ground ginger

Preheat oven to 425 degrees F and butter 4 6-oz. ramekins.  

Microwave chocolate and butter in a large microwavable bowl for 1 minute.  Whisk the butter and chocolate together until smooth.

Whisk in the wine, vanilla, and sugar until well-blended.  Add eggs and egg yolk and mix.  Add flour and spices and whisk until combined.  Pour batter into ramekins and place ramekins on a baking sheet.

Bake 13 to 15 minutes until sides are firm, but centers are soft.  Remove from oven and let stand one minute.  Loosen the edges with a butter knife, then invert each ramekin onto a serving plate.  Sprinkle with additional powdered sugar and serve immediately.

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