As strange as they may sound they are quite good. Recipe includes variations for Cupcakes/Muffins and Brownies, or Cake style. (We used the word cupcake cause "Cupcakes" are "in" right now.
- 140 g. MouCo Truffello Cheese
- 250 g. flour
- 2 g. salt
- 3/4 C unsweetened cocoa powder
- 125 g. unsalted butter, room temperature
- 425 g. Sugar
- 2 large eggs
- 4 ml. vanilla extract
- 250 ml. Red Wine
- 200 g. Walnuts
For Brownies add:
- 5 g. Baking Soda
- 1 g. Baking Power
For Cupcakes add:
- 3 g. Baking Powder
- 3 g. Baking Soda
Whisk the flour, cocoa powder, baking soda/powder and salt together until combined well.
Mix the butter, cheese, vanilla, and sugar together well. Leave the rind on the cheese and mix until it has been broken up into small pieces. The rind will help contribute a nutty complexity to the dessert.
Reduce mixer speed and add the eggs one at a time until mixed Mix in the eggs one at a time and beat until incorporated.
In small steps add the cocoa powder mixture and wine to the running butter mixture. Work quickly and stop as soon as they are mostly mixed together.
Fill desired liners or pan until 3/4 full. This may vary a little for your situation (e.g. Pan Size, Oven Type, etc.)
Bake at 180 C. until cake, cupcakes, muffins, whatever has a slight bounce to the touch, or when pierced the piercer comes out clean.
Mix together some chocolate, some butter and wine. Heat it up, either hot enough to drive off the alcohol...or not...Then use it as a topping for your finished dessert.