Chocolate & Red Wine dessert Recipe

Nov 12, 2012 @ 1:10 AM
Posted by MariannaF

Nutrition

Cal/Serving: 556
Daily Value: 28%
Servings: 2

High-Fiber, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free

Fat	32g	50%
Saturated	19g	93%
Trans	1g	0%
Carbs	54g	18%
Fiber	6g	24%
Sugars	36g	0%
Protein	10g	20%
Cholesterol	147mg	49%
Sodium	118mg	5%
Calcium	118mg	12%
Magnesium	101mg	25%
Potassium	464mg	13%
Iron	3mg	19%
Zinc	2mg	12%
Vitamin A	773IU	15%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	12%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	9%
Folic Acid (B9)	106µg	26%
Vitamin B12	0µg	4%
Vitamin D	1µg	0%
Vitamin E	1mg	6%
Vitamin K	6µg	7%
Fatty acids, total monounsaturated	9g	0%
Fatty acids, total polyunsaturated	2g	0%

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This is a luscious, sultry dessert especially wonderful during the Autumn/Winter season. A sinful way to end a meal with a cushiony exteriour holding a warm volcanic symphony of chocolate, red wine and cinnamon dusted off with a velvet blanket of unsweetened cocoa.

INGREDIENTS

1 egg
50 grams butter
50 grams semi sweet chocolate, chopped
40 grams confectioner's sugar
118 milliliters red wine
1 teaspoon cinnamon
40 grams flour
1/3 teaspoon baking powder
2 tablespoons unsweetened cocoa
2 individual moulds

DIRECTIONS

Preheat oven to 350F/180C.
Melt the butter and chocolate together and then transfer to a mixing bowl. Add the egg, sugar, red wine and cinnamon and mix all together. Follow with the flour and baking powder. Mix well. Transfer batter to individual molds and bake for 15 minutes. Remove from oven, leave to rest for just a few minutes- say two or three- and dust with unsweetened cocoa. Dig in, directly from the molds.
Note: when the molds are filled with the raw batter, before baking, you may refrigerate molds for a few hours- up to overnight. This also presents the advantage of allowing early prep and baking just when it's time for dessert!