CHOCOLATE-COFFEE MELTING HEART

THE HIGH COCOA DARK CHOCOLATE AND RED WINE ARE MADE FOR EACH OTHER.

Dessert

Number of servings

min.

Preparation time

10 min.

Cooking time

ingredients

120g of dark chocolate and 50g

100g of butter

3 eggs

50g of flour

75g of sugar

1 strong espresso

To go with my dish

Choose a Saint-Émilion wine

preparation

Preheat the oven to 180 ° C.
Melt 100g of chocolate with the butter. Add the sugar, flour, eggs and mix the ingredients well. Keep aside.
Melt the remaining chocolate in the hot coffee. Leave to cool.
Fill the ice cube tray with the chocolate-coffee mixture and leave in the freezer for about 20 minutes.
In individual molds, pour the melted chocolate to about 1/3 of the height. Place a choco-coffee ice in the center and then complete the rest of the first preparation.
Bake for 10 to 15 minutes: the tip of a knife should be able to go through the ice, which should have melted.  It’s ready!

Enjoy these melting hearts with a Saint-Emilion appellations wine.

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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