Instructions

For the cakes:

1. Preheat oven to 425ºF.
2. Put chocolate chips and butter in a medium microwave-safe bowl and microwave until butter is melted, about 1 minute. Stir until mixture is smooth.
3. Mix in the wine and confectioners’ sugar.
4. Add the egg and mayonnaise.
5. Stir until well-combined. Stir in the cinnamon, cloves, and flour.
6. Use the oil to grease the insides (especially the bottoms) of two 6-7 ounce ramekins.
7. Place ramekins on a cookie sheet and divide batter among them.
8. Place baking sheet in the oven and bake until cake edges are firmly set and the middles are set but still soft, 14-16 minutes. (The cake batter can instead be baked as a single cake to be shared by two people: Use an oven-safe soup bowl that has no inward-slopping sides or rims so that the cake will not be blocked from sliding out. Grease with the oil, fill with all the batter and bake until edges are firmly set and the middle is set but still soft, 15-17 minutes. Proceed as below).
9. Remove cake from oven and let sit 1 minute.
10. Run a small knife around the edges. Place an inverted plate on top of the ramekin. Invert ramekin and plate together so that ramekin is on top of the plate. Tap or gently shake ramekin. Lift it slowly allowing the cake to slip out onto the plate.
11. Top with the wine sauce and serve immediately.

For the wine sauce:

1. Combine blackberries, wine, confectioners’ sugar and cornstarch in a small saucepan over medium-high heat.
2. Stir occasionally until liquid is thickened and bubbling and the berries are the color of red wine, 3-4 minutes.
3. Remove from heat and stir in the lemon juice. Serve warm.