Yield:
12 servings

Ingredients

Directions

Preheat oven to 300 degrees F. Spray 12 3-inch ramekins or tins with non-stick cooking spray and "flour" them with cocoa powder discarding any excess. Over a double boiler, combine chocolate, sugar and half the cream and melt until smooth, stirring occasionally. Cool slightly.

In the bowl of a standing electric mixer, fitted with a paddle attachment, beat the mascarpone cheese and the remaining cream until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the chocolate mixture and beat until smooth. Divide the batter among the prepared ramekins, filling them almost to the very top, as the batter will not rise too much.

Bake for 30 minutes until almost completely set when you jiggle the ramekin. Cool slightly and carefully turn the cakes out of the ramekins.

For Wine Glaze:

Combine dessert wine and 3 Tbsp. sugar in small sauce pan. Bring to a boil, then reduce heat and simmer until larger bubbles form, stirring occasionally with spoon to monitor thickness. Set aside to cool. Turn the warm cakes out into the center of the plates sift powdered sugar on top, and drizzle cakes and plates with squiggles of dessert wine syrup. Serve hot.

Categories:

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Wolfgang's 16-layer Chocolate Cake

Recipe courtesy of Wolfgang Puck

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Bittersweet Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Carrot Cake

Recipe courtesy of Alton Brown

Carrot Cake

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking