Are you looking for a really simple and easy Valentine’s Day dessert? Are you also looking for something that will bring a “wow” to the table? Look no further, this is so easy and delicious it’s crazy! I found this fabulous recipe on Fine Cooking, and without any exaggeration from the beginning to the end it took about 30 minutes!!
Makes 4 – 6 to 7 ounce ramekins
(I changed the amount of cloves from 1/8 teaspoon to 1/4 teaspoon, the amount of wine from 1 Tablespoon to 1-1/2 Tablespoons, and changed from semi sweet chocolate to bitter sweet).
4 oz. bitter-sweet baking chocolate (60-70% cacao)
1/2 cup (1 stick) butter
1-1/2 Tbs. Cabernet Sauvignon or other red wine
1 tsp. Vanilla Extract
1 cup confectioners’ sugar
1 egg yolk
6 Tbs. flour
1/4 tsp. each of cinnamon, ground ginger, and cloves
Preheat oven to 425°F. Butter 4 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners’ sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves.
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 Tips
The chocolate mixture can be prepared up to 1 day 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.
My opinion: Delicious, delicious, and delicious!! You hardly can taste the wine and the spices, but you know they are in there, because chocolate, butter and eggs alone will not taste this good with a twist of complexity. Really easy to make and you won’t feel embarrassed to present this on any occasions!