Preheat your oven to 400 degrees. Grease the bottom and sides of four 6-oz. ramekins and sprinkle each with a little sugar. (This will help you remove the lava cakes from the ramekins easier). Place ramekins on a baking sheet and set aside.
Using a medium-sized microwave-safe bowl, microwave the butter and chopped chocolate in :30 increments until melted. Whisk until smooth. Stir in the confectioners' sugar until completely smooth. Then, add the eggs, egg yolks, vanilla and entwine Cabernet Sauvignon.
Next, stir in the flour and salt. Mix well until completely incorporated and then spoon the batter into the prepared ramekins.
Bake for about 13 to 15 minutes or until the cake sides are somewhat firm and the centers are soft. Remove ramekins to a wire rack to cool for about 5 to 7 minutes. Carefully run a small knife around the edges of the cakes to loosen. Invert the warm cakes onto serving plates. Carefully lift the ramekins off the cakes. Serve warm with fresh berries and more entwine Cabernet Sauvignon!