Molten Spiced Chocolate Cabernet Cakes
Indulge in the luxurious decadence of Molten Spiced Chocolate Cabernet Cakes, a dessert that elegantly combines the richness of dark chocolate with the bold sophistication of cabernet sauvignon wine. These individual lava cakes feature a molten, gooey center infused with warming spices like cinnamon, ginger, and nutmeg, creating a symphony of flavors that’s both comforting and refined. With a velvety batter and a quick baking time of just 12 minutes, these cakes are surprisingly easy to make yet perfect for impressing guests at a dinner party or celebrating a special occasion. Serve them warm, topped with powdered sugar, fresh berries, or a dollop of whipped cream for a show-stopping treat that’s equal parts indulgent and elegant. Keywords: molten chocolate cake, spiced desserts, cabernet chocolate cake, lava cake recipe, decadent dessert ideas.
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Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 113 grams unsalted butter
- 100 grams granulated sugar
- 2 units large eggs
- 2 units egg yolks
- 45 grams all-purpose flour
- 60 milliliters cabernet sauvignon wine
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.125 teaspoons salt
- 10 grams butter (for greasing ramekins)
- 10 grams cocoa powder (for dusting ramekins)
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease four 6-ounce ramekins with butter and dust the insides with cocoa powder. Tap out any excess powder and set the ramekins aside.
Step 2
In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and set aside to cool slightly.
Step 3
In a medium mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture becomes pale and slightly thickened, about 2 minutes.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Step 5
Sift the flour, cinnamon, ginger, nutmeg, and salt into the chocolate mixture. Gently fold until just combined.
Step 6
Stir in the cabernet sauvignon wine until the batter is smooth and velvety.
Step 7
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges of the cakes are set but the centers remain soft and gooey.
Step 9
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges to loosen the cakes, then carefully invert them onto serving plates.
Step 10
Serve immediately with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream, if desired.
Nutrition Facts
| Serving size | (675.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2966.9 |
| Total Fat 211.2g | 0% |
| Saturated Fat 117.6g | 0% |
| Cholesterol 1011.2mg | 0% |
| Sodium 515.3mg | 0% |
| Total Carbohydrate 238.8g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 149.0g | |
| Protein 40.6g | 0% |
| Vitamin D 120.6IU | 0% |
| Calcium 311.5mg | 0% |
| Iron 30.0mg | 0% |
| Potassium 1915.5mg | 0% |
Source of Calories