Pair with Danzante Chianti

Serves 4

DIRECTIONS

Place softened ice cream in medium bowl. Using plastic spatula, fold the ginger and rum into the ice cream. Place in the freezer until firm, about 4 hours. 

Pre-heat the oven to 425F. Microwave the chocolate and butter in a large bowl until the butter is completely melted, about 1 minute, then whisk until smooth. Stir in the wine, vanilla, sugar, eggs, yolk, flour, cinnamon, ginger and cloves. 

Butter four small soufflé dishes, then pour in the batter. Bake for 13 to 15 minutes, until the sides are firm with a soft center, then allow the cake to cool for one minute. Loosen edges with a knife and invert the cakes onto serving plates. Sprinkle with the crystallized ginger and serve warm with rum-ginger ice cream.