Molten Spiced Chocolate Cabernet Cakes

I felt like baking something new yesterday and came across a recipe that I tore out of 2008 Martha Stewart Magazine. I have made Molten Chocolate Cakes, also known as Lava Cakes, before but I can't ever seem to get the baking time right. Some cakes are overcooked and don't have chocolate flowing out when you cut into them. Other cakes are undercooked and I can't get them out of the dish without them falling apart. This recipe came out great! The timing was just right and the cakes came out of the ramekins easily. And the cakes weren't overly sweet, which is often the case with the standard Lava Cakes. I'd probably add a dash more ground ginger for more of that spice but other than that, this recipe is a keeper.

Ingredients:

4 oz semi-sweet baking chocolate
1/2 cup butter
2 tbsp Cabernet Sauvignon or other wine
1 tsp vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tbsp flour
1/4 tsp cinnamon
1/4 tsp ground ginger

1) Butter 4 6oz ramekins.
2) Microwave chocolate and butter in a bowl for 1 minute or until butter is melted. Whisk until chocolate is completely melted.
3) Stir in wine, vanilla, and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.
4) Bake at 425 degrees for 15 minutes. Let stand for 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners' sugar and enjoy.

After they came out of the oven

Inverted cake

Dusted with powder sugar

Taking the first bite and watching the spiced chocolate flow out