1½ Tbs. unsweetened cocoa powder
2 Tbs. all-purpose flour
¼ c. granulated sugar, divided
¼ c. (½ stick) plus 1 Tbs. unsalted butter
7 oz. semisweet chocolate baking squares
¼ c. merlot
3 large eggs, whites and yolks separated
¼ c. powdered sugar, for dusting


Preheat the oven to 350°F. Spray 9 wells of a mini Bundt pan with cooking spray. Sift together the cocoa powder, flour and 2 tablespoons of the granulated sugar in a small bowl. Place the butter and baker’s chocolate in a small saucepan. Heat over low heat until melted and combined. Remove from the heat and add the merlot, the remaining 2 tablespoons granulated sugar and the egg yolks. Stir gently to combine. Keep a close eye on the eggs to make sure they do not scramble. In an electric mixer fitted with the whisk attachment, beat the egg whites until foamy, about 1 minute. Add about 2 tablespoons of the cocoa powder mixture and beat until soft peaks form. Remove the bowl from the mixer. By hand, fold in half of the melted chocolate mixture, then half of the cocoa powder mixture. Then fold in the remaining melted chocolate mixture, and finally the remaining cocoa powder mixture. Fill the wells of the mini Bundt pan to the brim. Bake for 10 minutes and do not turn the pan. The cakes will be firm on the outside and gooey on the inside. Cool for 3 minutes in the pan, and then turn out onto a cooling rack to cool completely. Dust with powdered sugar using a sifter. Wait at least 5 minutes to eat one (we know this may be difficult), as the centers are very gooey and hot! Serve with the remaining merlot. Store in an airtight container for up to 3 days.


Makes 9


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