Spiced Chocolate Molten Cakes

4 oz. semi-sweet baking chocolate

1/2 c. (1 stick) butter

1 T. cabernet sauvignon or other red wine (optional)

1 t. vanilla extract

1 c. confectioners' sugar

2 eggs

1 egg yolk

6 T. flour

1/4 t. cinnamon

1/4 t. ground ginger

1/8 t. ground cloves

Preheat oven to 425º F. Microwave chocolate and butter in large microwaveable bowl on high for one minute or until butter is melted. Stir with wire wisk 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 four 6-ounce greased custard cups or soufflé dishes. (I used small tea cups, as shown below.) Place on baking sheet.

Bake in preheated oven for 13 to 15 minutes or until sides are firm, but centers are soft. Let stand one minute. Carefully loosen edges with a knife. Invert onto serving plates and dush with confectioners' sugar.

Enjoy immediately. Makes four cakes.