With liquid chocolate core
The perfect winter tapas dessert. Warm red wine cake with a liquid heart of chocolate. Delicious!
Ingredients / Shopping
For 6 - 8 cakes
Preparation and tips
Beat room-warm butter with sugar until frothy. Then add vanilla sugar, eggs and remaining ingredients. Finally, add flour and baking powder and stir until smooth. Fill dough into muffin molds / sheet. Grease and mash plates well to ensure easy removal. The frozen "heart" is pressed halfway through the baking time in the middle of the dough.
Bake circulating air at 180 ° C for approx. 10 minutes in a preheated oven. Then press the frozen "heart" into the dough on the top crack and bake for another 10 minutes. Meanwhile, plates, cream and Redweinreduktion should be kept. After removing quickly put on the plate, dust with powdered sugar and serve immediately. Serve with cream garnished with red wine reduction.
Try this before the big show, so you know the exact baking time for the baking pan you use in your oven!
red wine reduction
Caramelise the sugar in the pot until golden brown and immediately deglaze with the red wine. To a syrup (to 100 ml / about 30 min.) Bring to a boil and let cool. If it cools down too cold (no longer running off the spoon), warm it up again slightly and stretch it with a little wine. After cooling, check for honey-like consistency.
Melt all ingredients the day before on the water bath or at low heat in the pot with constant stirring. Fill into square / round ice cube trays and freeze. The frozen "hearts" are pressed directly before baking in the middle of the dough filled with dough. As the dough bakes, the kernel melts gradually - so let the mass freeze overnight in the freezer!
Boil cream with the sugar and cinnamon sticks. Then cool down well in the fridge. Only cold, the cream can open properly.