Spiced Molten Chocolate Grand Marnier Cake – a delicious recipe with semi-sweet baking chocolate, butter, Grand Marnier, Vanilla, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["BUTTER 4 (6 oz) ramekins, custard cups or souffle dishes. Place on a baking sheet.", "", "MICROWAVE chocolate and butter in a large microwavable bowl on HIGH for 1 minute or until the butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.", "", "OPTION 1: Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.", "", "OPTION 2: Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but center is soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates.", "", "Nutrition Information Per Serving:", "Calories: 567 Sodium: 209 mg", "Fat: 35 g Carbohydrates: 57 g", "Cholesterol: 219 mg Fiber: 2 g", "Protein: 6 g"]
746
kcal
Calories
40
g
Fat
86
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 ounces semi-sweet baking chocolate, 1/2 cup (1 stick) butter, 1 (generous) tablespoon Grand Marnier or Cabernet Sauvignon, 1 teaspoon Vanilla Extract, and more.
Yes, Spiced Molten Chocolate Grand Marnier Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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