Molten Spiced Chocolate Cabernet Cakes

Want to make an impression on someone this weekend? Try these Molten Spiced Chocolate Cabernet Cakes. These cakes have cinnamon and ginger and are super chocolatey with a warm molten center that will impress anyone. I used regular cinnamon in these although the recipe calls for Saigon cinnamon (anyone know what that is?) and it tasted delicious. These bake quickly in the oven and should be eaten within a few hours of baking in order to keep the molten center. Just be careful that you don’t dig in too quickly or else the entire center might come flowing out. Don’t have Cabernet? No big deal. Use any red wine you might have on hand. These pair deliciously with wine (or milk!) so if you are planning on a low key New Year’s Eve and want to put a smile on your sweetie’s face, definitely consider these.

The ingredients:

Melt the butter and the chocolate in the microwave for one minute. Stir until the mixture is fully melted and mixed thoroughly.

Add in wine, vanilla, and powdered sugar.

Stir in eggs and yolk.

Mix in flour, cinnamon, sugar, and cloves (if using which I didn’t).

Spray four ramekins with non-stick spray and divide the batter evenly. Bake for 15 minutes in a 425°F oven.

Additions: None


  • Ground cloves


  • Ground cinnamon for Saigon cinnamon

Overall Rating: Love It

Source: McCormick Gourmet


  1. Zoe @ Pantry and Fridge says:

    Oh my gosh, that looks deliciously evil. 😉
    …and me swearing off sugar starting tomorrow (hahaha).
    I think Siagon cinnamon is a Vietnamese spice that is a bit more expensive and not really cinnamon at all. I have no idea what it tastes like but believe its bark from a tree. 😀
    I might have to try these precious little guys.

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