I am tired yet happy, for two main reasons. First, I had a great time this past Friday teaching a successful Brazilian cooking class at Central Market Cooking School in San Antonio, Texas as part of the Passaporte Brasil Festival.... This is my third class there!!! The menu for the evening included Tapioca Couscous with Garlic Shrimp and Mango Coulis (appetizer), Coconut Risotto (side dish), Tilapia with Passion Fruit Sauce and Toasted Sesame Seeds (main dish), and a Vanilla Bean Bread Pudding with Guava-Port Sauce (dessert). Although all of the dishes were plated by the sous chefs, I developed all the recipes and taught the class. It was so thrilling to see many familiar faces (returning students), and several new ones as well... And of course it is such an honor to have a chance to share my country, culture, and the one-of-a-kind food from the place that I call home in Brazil: the Northeastern region -- more specifically Pernambuco state. I loved seeing the curiosity in their eyes, the smiles on their faces, and the clean plates after every single course of our meal. I am not forgetting our recipe for today: Chocolate-strawberry slump! Here it comes...
Second, this month I started participating in a very nice Chocolate Party held once a month by Roxana's Home Baking. Our recipe for today, Chocolate-Strawberry Slump, is a kissing cousin of fruit cobbler. It was crafted specifically to fit the sweet menu of this wonderful party where we celebrate the infamous and decadent chocolate. Our secret ingredient for the month? Strawberries!!!! Yummm... Just thinking about it sets my heart racing. 🙂
Well, I do hope you try my chocolate-strawberry slump and many of the other chocolate-strawberry desserts from our sweet party.
Wishing you a very happy week!
xx
Chocolate-Strawberry Slump
Yield: 4 servings
Ingredients:
1 cup plus 2 tablespoons all-purpose flour
½ cup plus 4 tablespoons sugar
1 tablespoon unsalted butter, cut into cubes, chilled, plus 4 tablespoons melted and more for greasing
¼ teaspoon baking powder
3 tablespoons cocoa powder
⅛ teaspoon salt
¼ cup dry white wine
½ 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
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 ½ 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.
Note: This recipe was adapted from Blackberry Slump featured in Saveur Magazine.
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Meera. says
I made this desert for a potluck dinner gathering. I double the quantity to serve for 20 people and baked it in one container. My opinion is that I should have kept the chocolate part to one portion and should have doubled the fruit mixer portion to be rich with fruit mixer. Also I added blueberries and black berries along with strawberries.
Denise Browning says
Thank you for stopping by, Meera! I hope you have the chance to make it again adapting to your preferences. Have a wonderful summer!
Atiya says
Hi
This looks amazing. I don't drink alcohol so I was wondering what I could substitute for the alcohol.
Thanks
Atiya
Denise Browning says
Hello, Atiya! Thank you for stopping by. You can use white grape juice mixed with a few drops of either lemon juice or white vinegar to replace the dry white wine. I hope you have the chance to try this recipe and enjoy. Have a wonderful week!
Brianna says
This looks so delicious! Any idea if I can substitute something else for the white wine?
Denise Browning says
Hi, Brianna!
Thanks for stopping by. You can use sprite or seven up instead of dry wine. I hope you enjoy this dessert!
Have a great day,
Denise
Laura@bakinginpyjamas says
This looks delicious, I could eat some of this right now.
Tandy says
this looks like something I could sink my teeth into!
Courtney @ Neighborfood says
Just stopping by from the Chocolate Party to say hello. I have never tried slump before but it looks like my kind of dessert! I will definitely be saving this for later!
Suzanne says
These little strawberry desserts look so delicious with a scoop of vanilla ice-cream yum! Your other photos of the classes you taught look wonderful, what a fun event to be part of.
Denise Browning says
Thanks a lot for your nice words, Suzanne! And welcome to From Brazil To You!!!
dii says
thanks
Dina says
wow, that looks amazing!!
Nami | Just One Cookbook says
I just learned my first "Slump"! How delicious.... I saw the pictures on Pinterest earlier and really looked wonderful. The shot with spoon seems like you are suggesting us to pick it up and eat? Very tempting shot! I really wish I can do that in reality!
Denise Browning says
Thanks, Nami! That was my intention...I wish everyone could dig in that slump. It's a messy and very scrumptious dessert.
Laura says
How unique! I love slumps, especially made with berries. The chocolate batter on the bottom is ingenious.
ATasteOfMadness says
Wow. I was just looking at all the pictures with my mouth open. This looks like my kind of dessert, yum!