"I found this in a McCormick Spice ad in Food & Wine magazine (July 2006). The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups, cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking."
Prep Time: 15 mins
Total Time: 30 mins
Preheat oven to 425F Butter 4 (6-ounce) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted. Whisk until chocolate is completely melted; stir in wine and vanilla. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter into prepared custard cups. Bake 13 1/2 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately. Y
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 291 (44%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 116.8mg||36 %|
|Sodium 231.4mg||8 %|
|Potassium 123.7mg||3 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 86.4g|
|Protein 5.7g||8 %|
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Calories per serving: 664
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