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. 

Ingredients

  • 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
  • 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!
 

Nutritional Facts

Total Fat
18g
26%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
54g
42%
Protein
8g
17%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
69mg
7%
Choline, total
2mg
0%
Fiber, total dietary
9g
36%
Folate, total
22µg
6%
Iron, Fe
7mg
39%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
105mg
15%
Selenium, Se
6µg
11%
Sodium, Na
485mg
32%
Water
26g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.