I once heard that "dessert is the point of every meal", and well, it kind of stuck with me. Ending on something sweet is a weakness of mine and MM is quickly becoming more attached to dessert than I am! It's a good thing that 2011 is only a few weeks away and we can make some healthy adjustments to our after dinner sweet fix. Until then, we will embrace the magical flavors of the Christmas and enjoy all it has to offer...and then some! After all, it only comes around once a year. And we don't have any patience for Scrooges, right!? Very good.
While flipping through my December issue of Martha Stewart Living, I spotted a little treat that my taste buds could not resist. I whipped up these little miracles last Sunday night and my taste buds are still dancing. Rarely do I ever have all of the ingredients needed to mix up a spontaneous dessert but this was an exception. I blame it on fate. We just HAD to have them. I have a lifetime love affair with chocolate and never had I experimented pairing it with cinnamon. The flavors worked so well together, giving it that extra kiss of Christmas and holiday cheer. The single tablespoon of Cabernet required for this recipe seem minor but trust me and do not leave this ingredient out. I served our Spiced Molten Cakes with a scoop of chocolate ice cream and a chocolate drizzle.
Molten Spiced Chocolate Cabernet Cakes
Recipe from McCormick Gourmet Collection
4 oz. semi-sweet baking chocolate
1/2 cup butter
1 tablespoon Cabernet Sauvignon or other red wine
1 tsp. pure vanilla extract
1 cup confectioners sugar
1 egg yolk
6 tablespoons flour
1/4 tsp. Saigon Cinnamon or Roasted Saigon Cinnamon (McCormick Gourment Collection)
1/4 tsp. ground ginger
1/8 tsp. cloves
Melt chocolate and butter in a double boiler. Stir with a wire whisk until chocolate and butter are both entirely melted. Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz.) buttered custard cups or souffle dishes. Place on baking sheet. Bake in a preheated oven at 425 degrees for 13-15 minutes or until sides are firm but centers are soft. Let stand one minute. Carefully loosen edges with a knife and invert onto serving plates. Sprinkle with powdered sugar. Serve immediately.
From one chocolate lover to another, thanks for sharing this recipe! Sounds like I might have to go shopping for roasted saigon cinnamon. Have a happy Thanksgiving!ReplyDelete
very good muffin very goodReplyDelete