4 oz. semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon. Cabaret Savignon or other wine
1 tsp. pure vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. ground ginger
Butter 4 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until 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.
Bake in preheated 425 oven 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners' sugar, if desired.
