Chocolate & Red Wine dessert

Chocolate & Red Wine dessert

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. 

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!
 

Nutrition

Calories per serving:

599 kcal

Daily value:

30%

Servings:

2
  • Carbohydrate, by difference 59 g
  • Protein 13 g
  • Total lipid (fat) 31 g
  • Vitamin A, IU 19 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alcohol, ethyl 6 g
  • Ash 4 g
  • Calcium, Ca 80 mg
  • Cholesterol 1 mg
  • Choline, total 25 mg
  • Fatty acids, total monounsaturated 12 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 7 g
  • Fiber, total dietary 9 g
  • Folate, DFE 14 µg
  • Folate, food 1 µg
  • Folate, total 8 µg
  • Folic acid 8 µg
  • Iron, Fe 7 mg
  • Lutein + zeaxanthin 6 µg
  • Magnesium, Mg 54 mg
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Phosphorus, P 196 mg
  • Potassium, K 229 mg
  • Proanthocyanidin dimers 6 mg
  • Selenium, Se 6 µg
  • Sodium, Na 294 mg
  • Starch 10 g
  • Sucrose 5 g
  • Sugars, total 19 g
  • Tocopherol, gamma 4 mg
  • Water 54 g
  • Zinc, Zn 1 mg
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