4 oz. semi-sweet baking chocolate
½ cup butter
1 T red wine (I substituted water)
1 tsp vanilla
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 T flour
¼ tsp Roasted Saigon cinnamon
¼ tsp ground ginger
¼ 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 soufflé 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.