Molten Chocolate Cakes

4 oz. semi-sweet baking chocolate

½ cup (1 stick) butter

1 TBS. Cabernet or other red wine

1 tsp. vanilla

1 cup confectioners’ sugar

2 eggs

1 egg yolk

6 TBS. flour

¼ tsp. cinnamon

¼ tsp. ground ginger

Butter 4 (6 oz.) custard cups or soufflé dishes.  Place on a baking sheet.

Microwave chocolate and butter in a large bowl on high for 1 minute.  Whisk until chocolate is completely melted.  Stir in wine, vanilla, and sugar until blended.  Whisk in eggs and yolk.  Stir in remaining ingredients.  Spoon evenly into prepared dishes.

Bake in preheated 425 degree oven for 15 minutes or until sides are firm but centers are soft.  Let stand 1 minute.  Loosen edges with knife and invert onto serving plates.  Sprinkle with confectioners’ sugar and serve with ice cream.  Serves 4.

Amy C. shared this recipe at our first “CCC” (Culinary Chicks Club) meeting. It is easy and makes a spectacular dessert.