My mother gets Cooking Light the magazine and the cover had a picture of a yummy chocolate cupcake as the feature recipe which she made but thought it was too dry. Later while looking through the magazine she found this McCormick advertisement/recipe. We ate these delicious little treats the other night and they were very yummy! (My sister calls them 'Molten Lava cakes'.)
Photo courtesy of McCormickGourmet.com
Easy Spiced Chocolate Molten Cakes
(McCormick Gourmet Recipe) Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon grape juice
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
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 juice, 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 before eating.
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.
*Jayne's Notes: The original recipe called for wine instead of grape juice but we don't eat alcohol. I had raspberry juice on hand so that's what I used and it worked great. The original recipe also had the optional ingredient of cloves but I left that out. Also, we dusted the tops with powdered sugar for looks. The original recipe said to invert onto a plate but we had fun just eating it straight out of the glass bowls.
(McCormick Gourmet Recipe) Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon grape juice
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
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 juice, 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 before eating.
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.
*Jayne's Notes: The original recipe called for wine instead of grape juice but we don't eat alcohol. I had raspberry juice on hand so that's what I used and it worked great. The original recipe also had the optional ingredient of cloves but I left that out. Also, we dusted the tops with powdered sugar for looks. The original recipe said to invert onto a plate but we had fun just eating it straight out of the glass bowls.
1 comment:
I have been totally craving molten cake lately... will have to try these, fun twist, to have them spiced.
Post a Comment