Ingredients
1/4 cup butter, cubed2 ounces semisweet chocolate, chopped1-1/2 teaspoons dry red wine1/2 teaspoon vanilla extract1 large egg, room temperature2 teaspoons egg yolk, room temperature1/2 cup confectioners’ sugar3 tablespoons all-purpose flour1/8 teaspoon ground ginger1/8 teaspoon ground cinnamonAdditional confectioners’ sugar
Preparation
Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla.
In a small bowl, beat the egg, egg yolk and confectioners’ sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture.
Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes.
Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners’ sugar. Serve immediately.
