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Red Wine Chocolate Lava Cakes
EatingWell Test Kitchen
“These perfectly portioned molten cupcakes combine two of your favorite things—red wine and chocolate. When cut open, this easy yet decadent dessert oozes with a gooey chocolate center that pairs perfectly with the wine-and-chocolate ganache drizzled on top.”
1Preheat oven to 350°F. Coat 6 cups of a muffin tin with cooking spray.
2Place 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 ¼ cup each.
3Bake 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.
4Meanwhile, 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.