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Chocolate-Strawberry Slump

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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…

My Cooking Class at Central Market Cooking School for Passaporte Brasil

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. 🙂

Chocolate-Strawberry Slump By From Brazil To You.

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

 

Chocolate-Strawberry Slump by From Brazil To You.

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

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.

Streusel

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.

Chocolate batter

6. Split batter between the four ramekins and top each with the chopped strawberries.

Strawberries topping the batter

7. Sprinkle reserved crumb topping evenly over the strawberries.

Streusel topping 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.

Baking the slumps...

Serve chocolate-strawberry slumps with scoops of vanilla ice cream on top.

Chocolate-Strawberry Slump

Note: This recipe was adapted from Blackberry Slump featured in Saveur Magazine.

 

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Comments

  4. SallyBR

    If I still lived in Oklahoma, I would definitely do the drive to Dallas to see you! Wonderful class, you look great, all professional and business… loved to see the photos

    A blogger friend of mine went to this event, I wish I could attend…

    I am saving that tilapia recipe for sure, my husband is crazy for passion fruit, and we have them at the store these days… fresh and delicious!

    Reply

  9. The Ninja Baker

    Obrigada, Denise for this fabulous recipe. Vanilla ice cream, strawberries, chocolate and white wine in the mix? Who could ask for anything more?

    =)

    Reply

  10. Liz

    I’ve never made a slump but I love all its cousins…crisps, cobblers, buckles. All the yummy juices are the sign of an excellent dessert…please pass me a fork!!!

    Reply

    • Denise Browning

      Oh, Julia! I wish I had all the energy that I need to do all the things that I want…Yes, I am tired yet happy. Thank you for stopping by and pin one of my pictures. I do appreciate it! Wishing you a great week!!!!

      Reply

  12. Roxana | Roxana's Home Baking

    First, thanks for joining our party! I’m so glad you did!
    Second, it’s the first time I hear about slump, but all I can say is WOW!!! I’m in love with those oozing strawberry juices. It simply calls my name!
    Third – where did you get those adorable polka dots teaspoons? I’m red with envy!!!!

    Reply

  13. Lail | With A Spin

    Very happy for you, Denise. Congrats on the class, must be very exciting. I wish I was part of the class to learn Brazillian cooking from you.

    I’ve never tried a slump but looking at your pictures I can tell the taste wonderful.

    Reply

    • Denise Browning

      Thanks, Lail!
      I so appreciate your nice words…I hope one day we can get together so I can teach you a bit of Brazilian cuisine and you can teach me Bangladeshi cuisine.

      Reply

  14. Coffee and Crumpets

    Denise! I am so glad your class went so well! If I was in Houston, I would’ve driven to SA to attend 🙂 your food from the class looks amazing! I bet everyone had a great time with such a fabulous teacher who wouldn’t?
    I’ve heard of slump but never ate it or made it, but I love all the close relatives of slump! Love your version with all the drizzly strawberry juices! Simply gorgeous!

    Nazneen

    Reply

  16. Juliana

    Oh Denise, I wish I could be there for your class…sounds so much fun…love the pictures from the menu…and you sure look so professional 🙂
    Thanks for this delicious recipe and have a lovely week my dear!

    Reply

  17. Deb

    So much enjoy hearing about all the fun you’re been having! If I lived closer I would enjoy taking your classes! The Strawberry Chocolate Slump is a perfect spring dessert! A scoop of melted ice cream is just irresistible!

    Reply

  19. Rosie @ Blueberry Kitchen

    These look so yummy, they look so inviting in your photos! I love the name slump too!

    Reply

  21. ATasteOfMadness

    Wow. I was just looking at all the pictures with my mouth open. This looks like my kind of dessert, yum!

    Reply

  23. Nami | Just One Cookbook

    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!

    Reply

  26. Suzanne

    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.

    Reply

  31. Atiya

    Hi

    This looks amazing. I don’t drink alcohol so I was wondering what I could substitute for the alcohol.

    Thanks
    Atiya

    Reply

    • Denise Browning

      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!

      Reply

  32. Meera.

    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.

    Reply

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