Thursday, September 2, 2010

Cabernet Day: Molten Spiced Chocolate Cabernet Cakes

Today is #Cabernet Day on social media sites! There will be at least 41 'realtime' meetups and many more virtual. I've blogged about Cabernet and Chocolate before in two recipes: Double Double Chocolate Cherry Cookies and Chocolate Wine Brownies (substitute Cabernet for Merlot in the first recipe, but the second uses Cabernet).  I know I'll have a big glass of Cabernet tonight, but in the meantime, I thought I might mention some of my favorite chocolate cabernet sauces, a recipe and a few other things.

Two of my favorite Chocolate Cabernet Sauces: Anette's Chocolate Cabernet sauce and B.R. Cohn's Chocolate Cabernet sauce. Perfect on strawberries, ice cream, cheesecake, brownies and lots of other desserts.

Want to make something that includes both cabernet and chocolate? This recipe for Molten Spiced Chocolate Cabernet Cakes is fabulous. Don't be intimidated by the spices. It's really delicious. It's a version of Molten Lava Cakes. Adapted from the McCormick Gourmet Collection,  I add more wine, of course,  and a regular, not baking only, chocolate. It's all about quality, after all. Since it's a McCormick recipe, I've tried it with their Saigon cinnamon. Very different flavor. Again, this is really easy. 15 minutes to make, 15 minutes to bake! Great way to celebrate Cabernet Day.

Molten Spiced Chocolate Cabernet Cakes

Ingredients

4 ounces dark chocolate (65-75 % cacao) broken up
1/2 cup  sweet butter
2 tablespoon Cabernet Sauvignon
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon or 1/4 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground

Directions
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflĂ© dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.
3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Tips from McCormick's:
Make Ahead: The chocolate mixture can be prepared up to 1 day ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.

Test Kitchen Tip: Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use Roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.

1 comment:

Cheryl said...

This looks and sounds FANTASTIC!