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. 

2
Servings
408
Calories Per Serving
Deliver Ingredients

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!
 

Nutritional Facts

Total Fat
15g
21%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
52g
40%
Protein
9g
20%
Calcium, Ca
42mg
4%
Choline, total
4mg
1%
Fiber, total dietary
8g
32%
Fluoride, F
62µg
2%
Folate, total
17µg
4%
Iron, Fe
8mg
44%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
58mg
8%
Selenium, Se
2µg
4%
Sodium, Na
282mg
19%
Water
62g
2%
Zinc, Zn
1mg
13%

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.