Easy Molten Spiced Chocolate Cabernet Cakes
Indulge in the decadence of these Easy Molten Spiced Chocolate Cabernet Cakes, a sophisticated twist on the classic molten lava cake. Rich dark chocolate (70% cocoa or higher) combines with the bold, fruity depth of cabernet sauvignon, creating a luscious dessert that oozes elegance with every bite. Infused with warming spices like cinnamon and nutmeg, these cakes are perfectly balanced with hints of sweetness and spice. Baked to perfection in just 12 minutes, their soft, molten centers make them the ultimate treat for wine lovers and chocolate enthusiasts alike. Ideal for an intimate dinner or special occasion, serve these cakes warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a glass of cabernet for the ultimate pairing experience. Quick to prepare yet impressively indulgent, this dessert promises to elevate your entertaining game!
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Recipe Information
Ingredients
- 170 grams dark chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 100 grams granulated sugar
- 2 pieces large eggs
- 1 piece large egg yolk
- 40 grams all-purpose flour
- 60 ml cabernet sauvignon
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F). Lightly grease four 6-ounce (180 ml) ramekins with butter and dust them with cocoa powder to prevent sticking.
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.
In a separate bowl, whisk together the granulated sugar, eggs, and egg yolk until pale and frothy, about 2-3 minutes.
Gradually fold the melted chocolate mixture into the egg mixture, followed by the cabernet sauvignon, until fully combined.
Sift the all-purpose flour, ground cinnamon, ground nutmeg, and salt together. Gently fold the dry ingredients into the chocolate mixture, being careful not to overmix.
Evenly divide the batter among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly jiggly.
Remove the ramekins from the oven and allow them to rest for 1-2 minutes. Carefully run a knife around the edges of each cake to loosen them, then invert them onto serving plates.
Serve immediately, optionally dusted with powdered sugar, and paired with a glass of cabernet sauvignon or a dollop of vanilla ice cream.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 141.6 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 275 mg | 21% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
