Best paired with Adam Puchta Vignoles
- 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.
- 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.