Molten Spiced Chocolate Cabernet Lava Cakes Recipes

Steps:

• Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla., In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture., Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes., Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.

Steps:

• 1. Preheat the oven to 400F.
• 2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
• 3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
• 4. Stir the sugar and flour into the chocolate mixture.
• 5. Add in the eggs and mix until smooth.
• 6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
• 7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.

Steps:

• Preheat oven to 425 degrees.
• Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
• Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
• Stir in wine, vanilla & sugar untiled well blended.
• Whisk in eggs & egg yolk.
• Stir in cinnamon and ginger.
• Divide into dishes.
• bake for 15 to 20 minutes (I've noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
• Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
• sprinkle with confectioners sugar and decorate each serving with raspberries.

Steps:

• Pre-heat oven to 425 degrees F.
• Butter 4 6oz. custard cups or souffle dishes. Place on baking sheet.
• Microwave chocolate and butter in large bowl on high for 1 minute or until butter is melted. 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 unto prepared dishes.
• Bake in pre-heated oven for 15 minutes or until sides are firm and centers are soft. Let stand 1 minute. Loosedn edges with knife. invert onto serving plate.
• Sprinkle with powdered sugar.

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Steps:

• Preheat oven to 425°F
• Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
• Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted.
• Whisk until chocolate is completely melted; stir in wine and vanilla.
• Stir in sugar until well blended.
• Whisk in eggs and yolk.
• Stir in flour, cinnamon, ginger and cloves.
• Pour batter into prepared custard cups.
• Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute.
• Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately.

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.