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Spiced Chocolate Molten Cakes

 Spiced Chocolate Molten Cakes
This splurge dessert is the kind you just have to linger over. Plunge your fork into one of the cakes and the chocolate and conversation start flowing.—Deb Carpenter, Hastings, Michigan
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup butter, cubed
  • 2 ounces semisweet chocolate, chopped
  • 1-1/2 teaspoons dry red wine
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 egg
  • 2 teaspoons egg yolk
  • 1/2 cup confectioners' sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • Additional confectioners' sugar


  • 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 two greased 6-oz. ramekins or custard cups. Place
  • ramekins on a baking sheet. Bake at 425° for 10-12 minutes or
  • until a thermometer inserted near the center reads 160° and
  • sides of cakes are set.
  • Remove from the oven and let stand for 1 minute. Run a knife around

2 of 2

Spiced Chocolate Molten Cakes (continued)

Directions (continued)

  • edges of ramekins; invert onto dessert plates. Dust with additional
  • confectioners' sugar. Serve immediately. Yield: 2 servings.
Nutritional Facts: 1 serving (calculated without additional confectioners' sugar) equals 560 calories, 36 g fat (21 g saturated fat), 234 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.