Mini Chocolate Cakes

INGREDIENTS

CAKE

  • 1/2 cup (125 mL) 
  • 5 oz (140 g) finely chopped, good quality bittersweet chocolate
  • 4 eggs
  • 1/3 cup (75 mL) sugar
  • 1 tsp (5 mL) vanilla
  • dash salt
  • 1/4 cup (50 mL) flour
  • Cocoa powder for dusting
  • Unsalted butter for greasing

BANANAS

  • 2 small bananas, sliced
  • 2 tbsp (30 mL) each butter, sugar

SAUCE

  • 1 cup (250 mL) Ultimate Estate Reserve Merlot
  • 8 tbsp (120 mL) sugar
  • 4 tbsp (60 mL) finely chopped, good quality bittersweet chocolate

METHOD

  1. Heat oven to 400ºF.
  2. Grease with butter 6 – 6 oz (175 mL) ramekins, dust with cocoa powder. Set on baking sheet.
  3. To make cake: Melt butter and chocolate. Cool.
  4. Using an electric mixer, beat eggs, sugar, vanilla and salt on high speed until thick and pale yellow about 5 minutes.
  5. Fold melted chocolate mixture and fl our into egg mixture until just combined. Spoon into ramekins.
  6. Bake 12 to 15 minutes or until cake is firm to the touch. Run a small knife around edge of cake; invert onto cooling rack and let stand 5 minutes. Remove ramekins.
  7. Melt butter in fry pan. Add bananas, sprinkle with sugar and cook until warmed. Place bananas on serving plate. Top with cake.
  8. Combine wine and sugar in small sauce pan. Cook on medium heat for 10 minutes. Cool slightly, whisk in chocolate. Pour over cake. Garnish with white chocolate if desired.

SERVES 6