"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Thursday, November 13, 2008

Easy Spiced Cabernet Chocolate Molten Cakes

This is not a repeat post. It is an another recipe for
From Molten Spiced Chocolate Cabernet Cakes
a molten lava cake. Shortly after I made the kraftfoods' version, I saw this in a McCormick ad in bon appetit magazine, and I was intrigued because of the addition of red wine - cabernet sauvignon. I have always been fascinated with the flavors of foods cooked/baked with wine, so I tried this one out. It was good, too, but lacking immediate comparison between the two recipes, I could not really tell if it was better. But since now I have a whole bottle of red wine to use, I probably will make this more often, aside from using the red wine in beef recipes.

Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

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.
Type rest of the post here

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