Served at the 2016 Chocolate Wine Trail

7-8 ounces semi-sweet chocolate, chopped
4 tablespoons butter (½ stick)
½ cup brown sugar
¼ cup heavy cream
3 eggs
¼ cup all-purpose flour
Raspberries (fresh or frozen)

Preheat the oven to 325°F. Place the chocolate, butter, sugar and cream in a medium saucepan and heat over low heat, stirring until chocolate is melted and smooth. Place the eggs and flour into a bowl and whisk until combined. Add the chocolate mixture to the flour and egg mixture, whisk until combined. Pour batter into lightly greased muffin pans and top each 1 raspberry. Bake for 8-10 minutes or until a toothpick comes out clean.

Makes a dozen; best served with a raspberry coulis.

Raspberry Coulis

1 pound frozen raspberries, thawed and puréed
2 ½ ounces sugar
1 ounce corn syrup
½ ounce lemon juice

Combined the raspberry purée with sugar, corn syrup and lemon juice. Serve either slightly warmed or cold.

Serve with Adam Puchta Vignoles!

Dark Chocolate and Raspberry Brownie Tart Adam Puchat Winery

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