Preheat oven to 325 F.
Combine cream and salt over low heat until just hot.
Remove from heat. Add in chocolate and stir until melted and smooth.
In a small mixing bowl, combine the egg yolks and sugar until light.
Stir about a quarter of the cream mixture into the egg mixture, then pour the egg mixture into the cream mixture.
Stir in wine.
Pour into four ramekins and place ramekins in a baking dish.
Fill the baking dish with boiling water to about half way up the side of the ramekins.
Bake for 40 minutes, or until centers are barely set.
Remove from oven and remove ramekins from baking dish. Let cool for 15 minutes, then refrigerate for several hours.
Once set, sprinkle the tops of the custard with sugar and torch (or broil in the oven) until the sugar is browned.
Crack and enjoy!