Valentine's Day Dessert

In our penny pinching days we don't go out to eat much these days....if ever.  So going out on Valentine's Day is out of the question.  My husband is a chocolate fan so I wanted to give him something yummy and chocolaty for dessert tonight.  I remember seeing THIS recipe in a magazine over christmas.  I did a google search and found it.  Let me tell you this is a WINNER!!!!!  You would be paying upwards of $10 for this dessert in a fine dinning restaurant.  I added cut up strawberries on the side and it was heaven on earth!  I did omit a few spices and the wine (I didn't have any on hand) and it was wonderful!!!  The cakes even oozed like they did in the photo.  MMMMM.   But if you are a recipe diehard refer to the link above. We will be making this one again and again. Let me know if you make it and how you like it!!

4 ounces chocolate
1/2 cup (1 stick) butter
1 teaspoon vanilla
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.

Nutrition Information Per Serving:
Calories: 567 Sodium: 209 mg
Fat: 35 g Carbohydrates: 57 g
Cholesterol: 219 mg Fiber: 2 g
Protein: 6 g

**photo from McCormickgourmet .com

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