Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Summerset Red
1 teaspoon Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
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.
* Serve with
Orange
Cranberry Cream
Orange
Cranberry Cream
Ingredients
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon Pure Orange Extract
1/2 teaspoon Pure Vanilla Extract
1 tablespoon jellied cranberry sauce
1/4 cup orange-flavored dried cranberries, finely chopped (optional)
Directions
1. Chill large mixer bowl and whisk attachment. Mix cream, sugar, orange extract, vanilla and cranberry sauce in chilled bowl
2. Beat with electric mixer on high speed until cream is light and forms a stiff peak. Gently stir in cranberries, if desired.
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