Want to impress, well, anyone? Then try this recipe, thanks to McCormick, the spice company. They placed an ad in Bon Appetit, I followed it, and drew good -- no, check that, rave reviews.
1. Pre-heat your oven to 425 degrees.
2. Take out four 6-ounce custard cups, grease them thoroughly with butter.
3. Melt 8 oz of butter in a microwaveable (and pretty large) bowl, along with 4 oz of semi-sweet baker's chocolate (I used 3 oz of Ghirardelli and 1 oz of 62% Scharfenberger).
4. Whisk those ingredients together in the bowl.
5. Add in 1 tablespoon of Cabernet or other wine (I used a Bordeaux) and 1 teaspoon of vanilla extract. Keep whisking.
5. Add 2 eggs and 1 egg yolk. Whisk together, along with 1 cup of confectioner's sugar.
6. Then add 6 tablespoons of flour, and a quarter teaspoon each of cinammon and ginger.
7. Once everything is all mixed together, pour the mixture into each of the custard cups.
8. Put the custard cups on a baking sheet (this can get a little tricky, because the recipe doesn't tell you how to prevent the cups from sliding off the sheet). Put the cups/sheet into the oven.
9. Take out of oven after 15 minutes (or when the outside edges are firmer and the middle is still soft). Let cool for 1 minute.
10. Use a knife around the outside edge of each custard cup. Then, being careful not to burn yourself, turn the custard cup upside down and put onto a serving plate. Sprinkle with some confectioner's sugar.
The cake is harder on the outside, and inside it resembles chocolate lava.
Following a recipe really isn't that hard, and you'll impress anyone who partakes.