1. Preheat the oven to 425°. Use 1 tablespoon of the butter to grease four 6-ounce ramekins and place them on a baking sheet.
2. To a medium microwave-safe bowl, add the remaining stick of butter and the chocolate. Melt the butter and chocolate in the microwave on high, stirring every 15 seconds, until the butter is melted, about 1 minute. Whisk together until the chocolate is completely melted, then add the wine, vanilla extract and confectioners' sugar and whisk until combined. Stir in the eggs and the egg yolk, and then the flour, cinnamon, ginger and cloves and mix to combine. Divide the batter between the ramekins and place the baking sheet in the oven.
3. Bake until the edges of the cakes are firm but the centers are still soft, 13 to 15 minutes. Remove the baking sheet from the oven and let the cakes stand for 1 minute before running a paring knife around the edges of the cakes to carefully loosen them from the ramekins. Invert the cakes onto small serving plates and dust with additional confectioners’ sugar. Serve immediately.
Make Ahead: The chocolate batter can be prepared up to 1 day in advance. Pour the batter into the buttered ramekins, cover the cups with plastic wrap and refrigerate. Bring the cakes to room temperature for 30 minutes before baking.
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