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Red Wine Molten Dark Chocolate Cake

A warm and delicious blend of dark chocolate and red wine.  

Prep Time:  10 minutes (plus 24 hours to chill)   |    Cook Time:  45 minutes   |    Total Time:  55 minutes (plus 24 hours to chill)   |    Yields:  12

Ingredients:

Ganache:

  • 1/4 cup  Countryside Creamery  Heavy Whipping Cream
  • 2 ounces  Moser Roth  Premium Dark Chocolate 85% Cocoa, broken into small pieces
  • 2 tablespoons  Outlander  Cabernet Sauvignon
  • 1 1/2 teaspoons  Countryside Creamery  Butter, softened

Red Wine Reduction:

  • 1 cup  Outlander  Cabernet Sauvignon
  • 1/4 cup  Baker's Corner  Granulated Sugar

Red Wine Chocolate Cake:

  • Carlini  Canola Cooking Spray, as needed
  • 16.5 ounces  Baker's Corner  Devil's Food Cake Mix
  • 1/2 cup  Outlander  Cabernet Sauvignon
  • 3  Goldhen  Large Eggs
  • 1/2 cup water
  • 1/3 cup  Carlini  Vegetable Oil

Directions:

  1. For the ganache: In a medium pan over medium-high heat, bring the cream to a boil.
  2. Place chocolate in a medium glass bowl and cover with boiling cream. Let sit for 5 minutes, or until the chocolate has softened. Using a spatula carefully stir the chocolate and cream until fully combined.
  3. Stir in wine, and butter and stir until fully incorporated. Cover and place in refrigerator for at least 24 hours, or until ganache has become firm.
  4. For the red wine reduction: Place wine and sugar in a small sauce pan, bring to a boil and reduce until a syrupy consistency is achieved, about 10 to 15 minutes. Reserve.
  5. For the cake: Preheat oven to 375˚.
  6. Coat 12 4-ounce ramekins with cooking spray.
  7. In a large bowl, combine cake mix, wine, eggs, water and oil and beat together with an electric hand mixer.
  8. Fill each ramekin 1/3 of the way with cake batter, top with 1 tablespoon of firm ganache in the center and fill with cake batter to just below the lip of the ramekin.
  9. Bake for 15 minutes, or until the edges of the cake are firm and the center is not fully set. Allow cakes to cool for 5 minutes, top with red wine reduction and serve.  

Recipe Courtesy of Chef Scott, ALDI Test Kitchen