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Celebrate National Chocolate Cake Day (Jan. 27) with spiced molten cakes

The cinnamon, ground ginger, and chili in these molten chocolate cakes will spice up your National Chocolate Cake Day.

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    Celebrate National Chocolate Cake Day on Jan. 27 with these decadent spiced molten cakes.
    The Kitchen Paper
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These molten chocolate cakes are pretty high on my list of “awesome.” I rarely order dessert at restaurants, but if I do, chances are it is a molten chocolate cake. This one has some spice thrown in, which is a perfect match with the hot-gooey nature of the dish.

This would be a good dessert to share on Valentine’s day — I made mine in cute little heart-shaped ramekins! Not only that, but they’re really (absurdly) easy to make, but have a pretty good WOW factor.

Spiced Molten Chocolate Cakes

Recommended: 15 chocolate cake recipes

4 ounces semi-sweet baking chocolate
1/2 cup butter
1 tablespoon bourbon (optional)
1 teaspoon vanilla
1 cup powdered sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
1/8 teaspoon salt

1. Preheat the oven to 425 degrees F.

2. Melt the butter and chocolate together until the butter is completely melted. Remove from heat and whisk until the chocolate is completely melted and the mixture is smooth.

3. Whisk in the whiskey, vanilla, and powdered sugar.

4. Whisk in the eggs and egg yolk until completely smooth.

5. Add the remaining ingredients and stir to incorporate.

6. Divide between six 4-oz buttered ramekins. Place the ramekins on a baking sheet and cook for 10-12 minutes - the edges should be set but the center will still be soft (although not wet). Remove from the oven, let cool 1 minute before gently loosening edges with a knife and inverting the cakes onto individual plates.

7. Top with powdered sugar.

Related post on The Kitchen Paper: Chocolate Coconut Milk Carrot Cake Cupcakes

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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