4 oz semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 Tbls Cabernet Sauvignon or other red wine
1 tsp pure vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 Tbls flour
1/4 tsp cinnamon
1/4 tsp ground ginger
- Butter 4 – 60z custard cups or souffle’ dishes. Place on baking sheet.
- Microwave chocolate and butter in large microwavable bowl on high one minute, or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, sugar and vanilla until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.
- Bake in preheated oven at 425 15 minutes, or until sides are firm and middle is soft. Let stand one minute. Loosen edges with knife, invert onto serving plates.
Notes: I have made these for my family so many times. We top them with all our favorites. Fresh fruits-strawberries, raspberries, blueberries and more. We use whipped cream, whipped or drizzled on top. We have added toasted pecans, walnuts and hazelnuts. I have drizzled Kahlua and cream on top. Endless possibilities.
Recipe: McCormick’s Gourmet Collection