Chocolate Cabernet Molten Cakes

Preheat oven to 425. Butter four 6-oz ramekins and put on baking sheet. Microwave chocolate and butter in large bowl on high for 1 min or until butter is melted. Whisk until smooth. Stir in wine, vanilla and confectioners’ sugar until well blended. Whisk in the eggs and egg yolk, and then the flour and spices. Divide the batter among the ramekins (Mix can be prepared up to 10 hours ahead. Cover the ramekins w plastic wrap and refrigerate; bring to room temp for 30 min before baking). Bake for 15-20 min, or until the sides are firm but the centers are soft. Let stand 1 minute. Carefully loosen edges with a small knife and invert the cakes onto serving plates. Sprinkle w additional confectioners’ sugar and serve immediately.

Chocolate 4 oz semi-sweet baking
Butter 0.5 c
Wine, Red 1 T
Vanilla 1 tsp
Sugar 1 c confectioners
Egg 2 lg
Egg Yolks 1 lg
Flour 6 T
Cinnamon 0.25 tsp
Ginger 0.25 tsp ground
Cloves 0.125 tsp ground