Molten Spiced Chocolate Cabernet Cakes

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So, I liked these a lot. They are rich and decadent and tasty. I mean, they are probably a 9 simply because it’s chocolate. That is melted. And you get to eat it with ice cream. I originally was going to make the following recipe:
Molten Spiced Chocolate Cabernet Cakes
Presented by McCormick
https://www.finecooking.com/recipe/molten-spiced-chocolate-cabernet-cakes

However, I decided to just use the idea from that recipe and incorporate it into one that looked better.

 Chocolate Lava Cakes
  • 6 ounces (170g) high quality semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners' sugar I cut this in half and you could not tell at all
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks2
  • optional for topping: ice cream, raspberries, and/or chocolate syrup
To this, I added the 1 tsp. of vanilla, 1 Tbs. of red wine, 1/4 tsp. cinnamon, and 1/4 tsp. ginger that the other recipe called for

https://sallysbakingaddiction.com/chocolate-lava-cakes/

Essentially, you melt the chocolate then add the dry ingredients and the eggs into that and stir. You put it in 6 ramekins that have been greased with canola oil spray and coated with cocoa.  They got in the oven for about 12 minutes. The outside will look set, but not the center. I made these the day before, and I just put them in the ramekins day off. IT took a minute or two extra when they were baking (425 by the way). I saw a Ghirardelli recipe in the same Fine Cooking magazine (issue # 96), and they made a ganache ball that goes in the middle, and I think that might work fine as well, but it was an extra step.

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