Chocolate & Red Wine Dessert

3.4 from 25 ratings

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.

Servings

servings

Ingredients

1 egg
50 gram butter
50 gram semi sweet chocolate, chopped
40 gram confectioner's sugar
118 milliliter red wine
1 teaspoon cinnamon
40 gram flour
1/3 teaspoon baking powder
2 tablespoon 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!