Molten Spiced Chocolate Cabernet Cakes

Individual warm chocolate cakes with molten centers are all the rage. This version includes a touch of spice and red wine.

• 4 oz. semi-sweet baking chocolate
• 1/2 cup (1 stick) butter
• 1 Tbs. Cabernet Sauvignon or other red wine
• 1 tsp. McCormick® Pure Vanilla Extract
• 1 cup confectioners' sugar
• 2 eggs
• 1 egg yolk
• 6 Tbs. flour
• 1/4 tsp. McCormick® Gourmet Collection Cinnamon, Saigon or 1/4 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon
• 1/4 tsp. McCormick® Gourmet Collection Ginger, Ground
• 1/8 tsp. McCormick® Gourmet Collection Cloves, Ground (optional)

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.

Preheat oven to 425°F. Butter 4 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.

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.

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.