- First espresso machine patented (1938)
Chocolate & Red Wine dessert
- 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
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.
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!