1 tablespoon unsalted butter, cut into cubes, chilled
4 tablespoons unsalted butter melted
1/4 teaspoon baking powder
3 tablespoons cocoa powder
1/8 teaspoon salt
1/4 cup dry white wine
1/2 teaspoon vanilla
1 egg
8 oz fresh or frozen and thawed strawberries, chopped
Vanilla ice cream
Instructions
To make crumb topping- In a food processor, combine 2
tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of
chilled cubed butter and process until mixture acquires a texture of
coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350°F (about 180°C). Grease four ( 6 oz.) ramekins
with butter and dust with flour; reserve.
In a medium bowl, whisk together remaining 1 cup flour, baking
powder, cocoa powder, and salt; reserve.
In a large measuring cup, whisk together 4 tablespoons of melted
butter and wine; set aside.
In a large bowl, whisk together the remaining 1/2 cup-plus-2
tablespoons of sugar, vanilla, and the egg until pale and thick
(about 2 minutes); then, whisk in wine/butter mixture to egg until
smooth. Whisk in flour mixture until just combined.
Split batter between the four ramekins and top each with the
chopped strawberries.
Sprinkle reserved crumb topping evenly over the strawberries.Place
ramekins on a baking sheet lined with parchment paper and bake
for about 50 minutes or until golden brown and bubbly. Transfer to
a rack and let cool for 10-15 minutes.
Serve chocolate-strawberry slumps with scoops of vanilla ice cream
on top.
Originally Submitted
2/4/2015
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