Cherbourg Bakery

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Molten Marsala Cakes

Geri Peacock

MOLTEN MARSALA CAKES

Yeilds 4 cakes in traditional sized ramekin

INGREDIENTS 

  • 4 ounces semi-sweet baking chocolate

  • 4 ounces/ ½ cup salted butter (1 stick)

  • 1 tsp. pure vanilla extract

  • 1 Tbsp. Italian Marsala wine

  • 1 cup confectioners' sugar

  • 2 eggs

  • 1 egg yolk

  • 6 Tbsp. Cherbourg flour

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp. ground ginger

  • 1/8 tsp. ground cloves

  • ½ tsp. Kosher salt

DIRECTIONS 

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

  2. Melt chocolate and butter in a double boiler over simmering water or place bowl in the oven until butter is melted. Stir with whisk until chocolate is completely melted.

  3. Stir in wine, vanilla and confectioners' sugar until well blended.

  4. Stir in eggs and yolk, one at a time.

  5. Stir in flour, cinnamon, ginger and cloves.

  6. Pour batter evenly into prepared ramekins.

  7. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute.

  8. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

For better or worse, Valentine's Day seems to usher in many unexpected feelings. It has a way of revealing expectations you never knew you had. Whether it was a hope for flowers, a dinner reservation, or even just a simple text, it's easy to feel anxious without knowing quite why. Here at Cherbourg, we like to fulfill simple expectations for the day of love. Come the second week of February, our display is full of heart-shaped sugar cookies in pale pinks and creams, assorted cupcakes with their happy buttercream hats, Espresso Brownies stenciled with powdered-sugar hearts, and all the other favorites guaranteed to make hearts sing. And without fail, there is always a last-minute rush moments before closing for those hoping to impress, but were unable to think too far ahead (don't worry, we'll find something sweet for your sweetheart!). 

This year, I'm reaching into the annals of Cherbourg history for a special treat you can make at home for your loved one (or for yourself). The Molten Marsala Cake was one of the first recipes I perfected early in my gluten-free, nut-free baking expedition. The Molten Marsala blends the rich flavor of chocolate, the warmth of three spices, and the subtle sweetness of marsala wine into one perfect cake, ideal for any special occasion. It has a light, delicate texture and bold flavor that will keep warming you up long after you've taken the last bite.   

What makes the Molten Marsala perfect – no matter what your Valentine's plans may be – is that it's baked in individual ramekins, so you can choose how many you're making. Whether it's just for you or for "that special someone," everyone loves indulging in a treat made just for them, individual porcelain and all. And if you have many special people in your life, scale the recipe up! Bake your Marsala cakes in a well-buttered muffin (or jumbo-muffin), pan. You may just need to tinker with the baking time a bit to make sure your Molten Marsala's maintain their gooey center.       

This Valentine's Day, I hope you'll be wowed by the Molten Marsala Cake. We like ours dusted with powdered sugar, served with fresh berries, dolloped with fresh whipped cream (you can make it in minutes while your cakes are baking), or alongside your favorite ice cream. You really can't go wrong here. We wish so much love and warmth from our kitchen to yours as you celebrate yourself, your love, or the multitudes of love in your life. Thank you for bringing us along with you!  

Be Sweet & 

See you soon. 

Geri