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1
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface. When set, pull a melon baller over chocolate to make chocolate curls. For branches, spoon half the milk chocolate melts into paper piping bag. Pipe branches onto a parchment paper-lined tray; let stand to set. Gently lift branches off paper. For leaves, using a small, clean paint brush, paint remaining milk chocolate thickly on one side of each leaf. Place on parchment paper-lined tray; let stand to set. Carefully peel away and discard leaves.
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2
Preheat the oven to 325u00b0F. Line a 6-cup Texas or 12-cup standard muffin pan with paper liners.
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3
Combine butter, chocolate, sugar, wine and 1/4 cup water in small saucepan; stir on low heat until smooth. Transfer to medium bowl; cool 15 mins.
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4
Whisk in sifted flours and cocoa, then egg. Stir in ginger. Divide among muffin cups.
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5
Bake large cakes about 1 hour, small cakes about 50 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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6
For the dark chocolate ganache, bring cream to a boil in small saucepan. Pour over chocolate in medium bowl; stir until smooth. Let stand at room temperature until ganache is a thick pouring consistency.
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7
Pour ganache over cakes; let stand at room temperature to set.
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8
Decorate cakes with chocolate curls, branches and leaves.
