120 grams plain flour
20 grams unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
100 grams icing sugar
50 grams softened butter
1 medium egg
100 ml red wine
50 ml oil
100 ml piping hot water
50 grams rolled oats
100 grams extra dark chocolate
250 ml double cream
Preparation
Start by pouring the hot water over the rolled oats, mix and let it cool down completely and absorb all of the water. Break or chop the chocolate bar into 12 equal pieces. Sift the flour with the cocoa, baking soda and baking powder and set it aside. Beat the butter and sugar, on high, until light and fluffy, add the egg and combine well. Add the oil and red wine and briefly mix it up with a wire whisk. Add the sifted dry ingredients and mix just until combined, then add the rolled oats and whisk to combine. Pour the batter in the muffin tin lined with 12 muffin liners, drop the dark chocolate piece into the center of each one and bake in a preheated oven, at 190˚C (375˚F) for about 15 minutes (do the toothpick test). Decorate with freshly whipped double cream and serve.
