MOLTEN LAVA CHOCOLATE CAKES

This is the easiest dessert you can make that will get you the biggest results! Trust me with this one... be careful who you make this for because they will be "Jones-ing" you to make this for them all the time! You can make and refrigerate the batter up to 10 hours in advance. If making in advance: pour batter into prepared molds, cover and refrigerate. Let stand at room temperature for 30 minutes before baking.

4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter

1 Tablespoon Cabernet Sauvignon
1 teaspoon Penzeys pure vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour

1. Preheat oven to 425°F. Butter 6 (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. Stir with wire whisk until chocolate is completely melted. Stir in extract. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.

3. Bake 10 to 14 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.

Serve immediately

Note: Turn this wonderful dessert into any flavor by adding 4 teaspoons of extract of your choice. I like to serve these lavish cakes with fresh seasonal berries.