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
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.
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!