I just wanted a recipe that would be easy, since now that schools are open, during afternoons my son is studying and I have to supervise him. Most of the afternoon passes by exactly by doing this, thus I do not have the time to cook anything. Anyway, yesterday I decided to make this cake and let me tell you, everyone liked it. The only thing I have changed from the original recipe was the wine. The recipe called for Cabernet Sauvignon, I did not have it, so I used brandy.
Molten Spiced Chocolate Brandy Cakes
Ingredients
115 gr. / 4 oz. semi-sweet chocolate
1/2 cup butter
1 tbsp brandy or red wine
1 tsp pure vanilla extract
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 tbsp flour
1/4 tsp cinnamon
1/4 ground ginger
1/8 ground cloves
Instructions
Preheat oven to 220° C / 420°F.
Butter and flour 5 soufflé cups.
Microwave chocolate and butter until chocolate is completely melted.
In a bowl pour the chocolate.
Stir in the brandy, vanilla and sugar until well blended.
Add the eggs and yolk.
Add flour, cinnamon, ginger and cloves.
Pour the batter to the prepared cups and bake for 13 minutes or until the sides are firm but centers are soft.
Let stand for a couple of minutes and then transfer the cakes onto a serving plate.
Sprinkle with additional confectioners’ sugar and serve.
If you want it like lava on the inside you let it 13 minutes.
I wanted to give one to my son for school so I left it 15 minutes.
It was still very moisten inside but not as runny.
- 115 gr. / 4 oz. semi-sweet chocolate
- ½ cup butter
- 1 tbsp brandy or red wine
- 1 tsp pure vanilla extract
- 1 cup confectioners’ sugar
- 2 eggs
- 1 egg yolk
- 6 tbsp flour
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Preheat oven to 220° C / 420°F.
- Butter and flour 5 soufflé cups.
- Microwave chocolate and butter until chocolate is completely melted.
- In a bowl pour the chocolate.
- Stir in the brandy, vanilla and sugar until well blended.
- Add the eggs and yolk.
- Add flour, cinnamon, ginger and cloves.
- Pour the batter to the prepared cups and bake for 13 minutes or until the sides are firm but centers are soft.
- Let stand for a couple of minutes and then transfer the cakes onto a serving plate.
- Sprinkle with additional confectioners’ sugar and serve.
- If you want it like lava on the inside you let it 13 minutes.
- I wanted to give one to my son for school so I left it 15 minutes.
- It was still very moisten inside but not as runny.
- 115 γρ. κουβερτούρα
- ½ φλ. βούτυρο
- 1 κ.σ. κονιάκ ή κόκκινο κρασί
- 1 κ.γ. βανίλια
- 1 φλ. ζάχαρη άχνη
- 2 αυγά
- 1 κρόκο αυγού
- 6 κ.σ. αλεύρι
- ¼ κ.γ. κανέλα
- ¼ κ.γ. τζίντζερ
- ⅛ κ.γ. τριμμένο γαρύφαλλο
- Προθερμαίνετε το φούρνο στους 220 C.
- Βουτυρώστε και αλευρώστε 5 καλουπάκια για σουφλέ.
- Βάλτε στο φούρνο μικροκυμάτων τη σοκολάτα και το βούτυρο και λιώστε τα.
- Σε ένα μπολ ρίξτε τη σοκολάτα.
- Βάλτε και το κονιάκ, τη βανίλια και την ζάχαρη και ανακατέψτε.
- Ρίξτε τα αυγά και τον κρόκο και ανακατέψτε.
- Προσθέστε το αλεύρι, την κανέλα, την πιπερόριζα και το γαρίφαλο.
- Ρίξτε το μίγμα στα καλουπάκια και ψήστε για 13 λεπτά ή έως ότου οι πλευρές είναι σταθερές αλλά το κέντρο είναι μαλακό.
- Αφήστε να σταθούν για μερικά λεπτά και στη συνέχεια μεταφέρτε τα σε μια πιατέλα.
- Πασπαλίστε με ζάχαρη άχνη και σερβίρετε.
- Αν θέλετε να είναι σαν λάβα το εσωτερικό ψήστε για 13 λεπτά.