Molten Spiced Chocolate Cakes

4 oz. semi-sweet baking chocolate
1/2 cup butter
1 T red wine (I substituted water)
1 tsp vanilla
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 T flour
1/4 tsp Roasted Saigon cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves

Microwave chocolate and butter in large microwavable bowl on high 1 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Stir in wine, vanilla and sugar until well blended.  Stir in eggs and yolk.  Stir in flour and spices.  Pour batter evenly into 4 (6 oz) buttered custard cups or souffle dishes.  Place on baking sheet.

Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but centers are soft.  Let stand one minute.  Carefully loosen edges with knife.  invert onto serving plates.  Sprinkle with additional confectioners’ sugar.  Serve immediately.  Makes 4 servings.

NOTE:  These are very rich and my family suggested going to a smaller ramekin (custard cup) – so I did them in the 4 oz size the second time I made them.  Seems to be the perfect size!  These are yummy, elegant and super easy!!!!!  Makes 5-6 with the smaller cups.