Serves 4

Ingredients

• 1/2 cup (1 stick) butter
• 1 TBSP cabernet or other red
• wine
• 1 tsp vanilla extract
• 1 cup confectioner’s sugar , plus
• extra for garnish
• 2 eggs
• 1 egg yolk
• 6 TBSP flour
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• Special equipment
• 6 oz soufflé cups

Directions

1. Preheat oven to 425 degrees.
2. In a large microwaveable bowl combine the chocolate and butter ; microwave until butter is melted, about 2 minutes. Stir with a whisk until chocolate is melted. Next, stir in wine , vanilla , and sugar until well blended. Stir in the eggs and yolk .
3. Stir in the flour , cinnamon , ginger , and cloves ; blend until smooth.
4. Spray 4 (6 oz) custard or soufflé cups with cooking spray.
5. Divide the batter evenly into the four cups. Place cups on a baking sheet and bake until sides are firm and center is soft, about 15 minutes.
6. Let stand for one minute. Loosen edges with a knife and invert onto plates. Sprinkle with some extra confectioner’s sugar and serve immediately.