Molten Chocolate Cakes With Orange Cranberry Cream Recipe

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Molten Chocolate Cakes with Orange Cranberry Cream

Lynnda Cloutier


A deletable dessert with liquid chocolate and a cranberry orange cream. Perfect for the holidays.

pinch tips: How to Fold Ingredients




4 oz. semisweet chocolate
1/2 cup butter, 1 stick
1 tbsp. cabernet sauvignon
1 cup powdered sugar, sifted
1 tsp. vanilla extract
2 eggs
1 egg yolk
6 tbsp. flour
1 tsp. saigon cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves, optional, but oh, so good
powdered sugar
orange cranberry cream, recipe follows

Directions Step-By-Step

Put chocolate and butter in a microwave safe dish. Microwave on high for 1 minute or until melted. Whisk to mix well. Stir in the wine, 1 cup powdered sugar and the vanilla. Whisk in the eggs and egg yolk. Stir in flour, cinnamon, ginger and cloves.
Spoon into four buttered 6 oz. custard cups and put on a baking sheet. Bake at 425 for 13 to 15 minutes or until cakes are firm around edge but soft in center. Let stand for 1 minute.
. Loosen from cups with small knife and invert onto serving plates. Sprinkle with additional powdered sugar and top with Orange Cranberry Cream. Serve at once. You can also cover unbaked cakes with plastic wrap and chill for up to 10 hours. Let stand at room temperature for 30 minutes before baking. Serves 4
Orange Cranberry Cream:
1 cup heavy whipping cream
2 Tbsp. powdered sugar
1 Tbsp. jellied cranberry sauce
1 tsp. orange extract
1 tsp. vanilla extract

Chill a large mixing bowl and whisk attachment. Mix the cream, powdered sugar, cranberry sauce, orange extract and vanilla in chilled bowl. Beat at high speed until firm peaks form. Makes 2 cups.

About this Recipe

Course/Dish: Chocolate