4 oz. semi-sweet (or dark) baking chocolate
1/2 cup (1 stick) butter
1 Tbs. Cabernet or other wine
1 tsp. vanilla extract
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 Tbs. flour
1/4 tsp. Saigon cinnamon
1/4 tsp. ground ginger
Preparation:
Butter 4 6-oz. custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large measuring cup on high one minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla, spices and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.
Bake in preheated 425° oven 15 minutes or until sides are firm but centers are soft. Let stand one minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners’ sugar.
History:
I copied this recipe from a McCormick spice advertisement for Saigon Cinnamon from Vietnam.
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