Spiced Chocolate Molten Cakes
Spiced Chocolate Molten Cakes might be a good recipe to expand your dessert recipe box. This recipe serves 2. One portion of this dish contains around 7g of protein, 37g of fat, and a total of 610 calories. A mixture of butter, egg yolk, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 30 minutes. Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream, American Cakes – Molten Chocolate Cakes, and Molten Chocolate Cakes are very similar to this recipe.
Instructions
In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla.
In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture.
Transfer to two greased 6-oz. ramekins or custard cups.
Place ramekins on a baking sheet.
Bake at 425° for 10-12 minutes or until a thermometer inserted near the center reads 160° and sides of cakes are set.
Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.