Cinnamon, ginger and port bring a deeper complexity to these than you'll find in a typical molten cake. The soft cakey outer layer gives way to the thick, oozing inside at the first break of your fork. Rich and satisfying, cleverly baked in individual serving dishes to hold you back after you finish one cake-- these are definitely a favorite.
INGREDIENTS
- 4 oz. semi-sweet chocolate (better results with higher quality)
- 1 stick butter
- 1 tablespoon port
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
DIRECTIONS
1. Butter six 4oz. custard cups or souffle dishes, stroking upward on the sides of the dishes to encourage the upward rising of the cakes. Place them on a baking dish.
* Note: Feel free to adjust the number of servings according to the size dishes you have available. Just be mindful of changing the bake time when you change the size.
2. Microwave the chocolate and butter in a large microwaveable bowl on high for 1 minute or until the butter is melted. Whisk until the chocolate is completely melted. Stir in the port, vanilla and sugar until blended. Whisk in the eggs and yolk. Stir in the remaining ingredients. Spoon evenly into prepared dishes.
3. Bake in your preheated 425F oven for 10-11 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute, then loosen the edges with a knife. Invert onto serving plates and sprinkler with sifted powdered sugar.
4. Serve and enjoy!
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