Molten Chocolate Cake

Chocolate Melted

Even here in overheated Maui, I’ve sensed the teeniest nip of fall in the air lately which has set off instinctive triggers including the desire to order a Pumpkin Latte and sip it contentedly while perusing my favorite butter stained, dog-eared copy of Menus for Entertaining.

It was that book which first urged me to dip banana chunks in sour cream then roll them in flaked coconut. Talk about a simple taste sensation that adds major WOW factor to a fare-to-middling fruit plate!

With that suggestion the writers earned my trust and further enticed me to bake a Flourless Chocolate Cake to cap off a Mexican Fiesta I was over-ambitiously hosting twenty years ago. It was the first and only Flourless Chocolate Cake I’d ever tasted and since it was flavored with Cinnamon and Nutmeg – a heady combination when mixed with the dark rich chocolate – I’ve never forgotten that first taste sensation.

Most molten or flourless chocolate cakes are flavored with nothing more than vanilla which is a letdown after you’ve started out with the spiced version. Try the recipe below with caution; you may develop an felicitous sense of well-being triggered by the olfactory stimulation emitted by the spices and chocolate, resulting in the urge to invite people over for dinner, wrap gifts feverishly into the night, and generally feel jollier than usual.

The recipe comes from the cinnamon and spice producer, Mc Cormick. It requires a little flour, though fewer  eggs than the flour-free versions, so its’ a trade-off for people with dietary restrictions.

It’s perfect for entertaining since you can prepare the batter ahead of time, pour into individual muffin or popover pans, slip it into the oven after you’ve taken out the bird, and have an elegant dessert ready to serve your guests.

Molten Spiced Chocolate Cabernet Cakes

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon vanilla
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Saigon Cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)

Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners’ sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. 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.

Make Ahead: The chocolate mixture can be prepared up to 10 hours 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.