Moist Individual Spiced Chocolate Cakes

Adapted from Taza Chocolate

Serves 2

2 oz Bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons Cabernet Sauvignon (or other red wine)
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar
1 egg
1 egg yolk
3 tablespoons flour
1/8 teaspoon cinnamon
1/4 teaspoon ground ginger
confectioners sugar, for serving

Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.

Heat the chocolate and the butter in a double boiler (place the chocolate in a non reactive bowl or pot over a pot with an inch or so of boiling water) until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, and ginger and whisk until smooth. Spoon the batter evenly into the prepared dishes.

Bake the cakes for 12-15 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.