Red Wine Chocolate Lava Cakes
Preheat oven to 350 degrees F. Coat 6 cups of a muffin tin with cooking spray.Advertisement
Place 3 ounces chocolate and 4 tablespoons butter in a large microwave-safe bowl. Microwave on High for 1 minute. Stir, then continue microwaving, if needed, stirring every 15 seconds, until completely melted. Let cool slightly. Whisk in 1 tablespoon wine, eggs, egg yolk, vanilla and salt. Sift confectioners' sugar, flour and cocoa over the batter and whisk until smooth. Divide the batter evenly among the 6 prepared muffin cups, using about 1/4 cup each.
Bake the cakes until the edges look dry and puffed but the centers still look soft and gooey, 8 to 10 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the cakes out onto it. If they stick, run a knife around and under them to loosen.
Meanwhile, heat the remaining 1 ounce chocolate and 1 tablespoon butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir, then continue microwaving, if needed, stirring every 15 seconds, until completely melted. Stir in the remaining 1 tablespoon wine. Using a thin spatula, transfer the cakes to serving plates. Drizzle the cakes with the chocolate sauce, about 1 teaspoon each. Serve warm.
Equipment: Muffin tin with 6-12 (1/2-cup) cups
2 fat, 1 1/2 other carbohydrate, 1/2 medium-fat protein, 1/2 starch