Ingredients: |
Ingredients: 1 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 4 tablespoons sugar
1 tablespoon unsalted butter, cut into cubes, chilled, plus 4 tablespoons melted and more for greasing
1/4 teaspoon baking powder
3 tablespoons cocoa powder
1/8 teaspoon salt
1/4 cup dry white wine
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
8 ounces (227 g) fresh or frozen and thawed strawberries, chopped
Vanilla ice cream, for serving
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Directions: |
Directions:1. 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.
2. Heat oven to 350°F (about 180°C). Grease four ( 6 oz.) ramekins with butter and dust with flour; reserve.
3. In a medium bowl, whisk together remaining 1 cup flour, baking powder, cocoa powder, and salt; reserve.
4. In a large measuring cup, whisk together 4 tablespoons of melted butter and wine; set aside.
5. 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.
6. Split batter between the four ramekins and top each with the chopped strawberries.
7. Sprinkle reserved crumb topping evenly over the strawberries.
8. 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. |
This recipe for Chocolate-Strawberry Slump is from