🍰 Moist Red Wine Muffins with a Molten Chocolate Center

Name: Moist Red Wine Muffins with a Molten Chocolate Center
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g Butter; 160 g Sugar; 75 g Chocolate shavings; 3 Eggs; 1 packet Vanilla sugar; 1 good pinch Cinnamon; 1 tbsp Cocoa powder; 100 ml full-bodied red wine; Baking powder; 180 g Flour; Icing sugar (for garnishing); 500 ml Red wine; 100 g Sugar; 100 g Dark chocolate; 35 g Butter; 2 tbsp Sweet whipping cream; 2 tbsp Red wine reduction; 1 container Whipping cream; 2 Cinnamon sticks; 1 tbsp Sugar

685 kcal · 30 min · 4 servings

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Ingredients

180 g Butter
160 g Sugar
75 g Chocolate shavings
3 Eggs
1 packet Vanilla sugar
1 good pinch Cinnamon
1 tbsp Cocoa powder
100 ml full-bodied red wine
Baking powder
180 g Flour
Icing sugar (for garnishing)
500 ml Red wine
100 g Sugar
100 g Dark chocolate
35 g Butter
2 tbsp Sweet whipping cream
2 tbsp Red wine reduction
1 container Whipping cream
2 Cinnamon sticks
1 tbsp Sugar

Instructions

1. Beat soft butter and sugar until creamy.
2. Stir in vanilla sugar, eggs, and all remaining ingredients.
3. Sift flour and baking powder over the mixture and stir until smooth.
4. Grease the muffin molds or tray well and dust them with flour.
5. Fill the batter into the prepared molds.
6. Preheat the oven to 180 degrees Celsius with fan.
7. Bake the muffins for about 10 minutes in the hot oven.
8. Press a frozen chocolate heart into the center of the muffins.
9. Finish baking the muffins for another 10 minutes.
10. Prepare plates, whipped cream, and red wine reduction.
11. Remove the muffins from the oven and place them immediately on the plates.
12. Dust the muffins with powdered sugar.
13. Serve the muffins immediately with the cream and red wine reduction.
14. Caramelize sugar in a pot over high heat until golden brown.
15. Deglaze the caramel mixture immediately with red wine.
16. Boil the mixture down to a syrup and let it cool.
17. Warm the red wine reduction slightly if it becomes too thick, and thin it with a little wine.
18. Check after cooling if the consistency is honey-like.
19. Melt all ingredients for the chocolate heart the day before on a water bath or over low heat while stirring constantly.
20. Pour the chocolate mixture into square or round ice cube trays.
21. Let the hearts freeze thoroughly.
22. Bring cream, sugar, and cinnamon sticks to a boil.
23. Cool the cream completely in the refrigerator.
24. Whip the cold cream.

Nutrition per serving

kcal: 685
Protein: 7 g · Fett/Fat: 43 g · Carbs: 62 g