Now I know this dessert is not the healthiest and definitely not Weight Watcher friendly (which I have been loosely following...and I do mean loosely...I really need to get back on the wagon...), but I have been wanting to make individual molten lava cakes at home for over a year. The Hubs and I ate at least one lava cake a night while we were on our Honeymoon cruise to Mexico and they were the most delicious things ever - cakey on the outside, gooey chocolaty goodness on the inside.
For the past year, not having the right size ramekins has always prevented me from attempting to make these, but since my mother-in-law gifted me with 12 perfectly sized 4 oz ramekins for Christmas, I now have no excuses.
So when one of my best friends who moved to London last year was in the US for a visit, I figured what better time to try whipping these up.
Here's the recipe which I got from McCormick (yes...that's the spice brand and no, I didn't use their spices!):
Molten Spiced Chocolate Cabernet Cakes
|4 ounces semi-sweet baking chocolate or 3/4 cup of semi-sweet chocolate chips|
|1/2 cup (1 stick) butter|
|1 tablespoon Cabernet Sauvignon or other red wine|
|1 teaspoon vanilla extract|
|1 cup confectioners' sugar|
|1 egg yolk|
|6 tablespoons flour|
|1/4 teaspoon cinnamon|
|1/4 teaspoon ground ginger|
|1/8 teaspoon ground cloves (optional)|
Since I didn't have any baking chocolate on hand, I found a conversion online where I could substitute 3/4 cup of chocolate chips instead. (Sidenote: I was really proud of my improvisational skills here!)
Microwave chocolate and butter in large microwavable bowl on HIGH for 1 minute or until butter is melted. I ended up softening the butter first, so it was already a little melted when I put it in the microwave.
Use a whisk and stir until chocolate is completely melted.
Then add the vanilla extract, red wine (We used a Rutherford Cab. Rutherford is our favorite winery!), and confectioners sugar.
Once combined, stir in 2 eggs and 1 egg yolk.
Finally, add the flour and spices.
Butter the ramekins and then evenly divide batter into them.
I then put the filled ramekins in the fridge. I took them out 30 minutes before I planned on baking them. I then baked at 425°F for 13-15 minutes. The cakes were done when a toothpick came out clean near the edges, but it was loose and jiggly (a technical term of course).
Let the cakes sit for 1 minute and then use a knife to loosen the edges.
I placed a plate on top of the ramekin, then quickly flipped it over to remove the lava cakes. I sifted a little powdered sugar on top for presentation and then served immediately with ice cream.
Cooked just perfectly!! Doesn't it look delicious!!!
I must say that these lava cakes are WAY easier to make than I thought. A gourmet looking (and tasting) dessert in under 30 minutes! However, if I were to make these over again, I think I would omit the cinnamon, ginger, and clove spices. Being a chocolate lover, these spices totally overpowered the chocolate and Cabernet flavors.
I will definitely be making Lava Cakes again soon!