sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Featured Site
  Easy Cake Recipes
 Hideout Search
Google

Hot Fudge Cake Country Cooking

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

Ingredients:
1 1/2  c  (9 oz) semisweet chocolate
    -chips
2/3  c  Unsalted butter or margarine
4  lg  Eggs, separated and at room
    -temp.
1/3  c  Unsifted all-purpose flour
1/3  c  Sugar
1/2  c  Chopped natural almonds,
    -toasted or diced roasted
    -almonds
    Hot Fudge Sauce (recipe
    -follows)
2  pt  Vanilla ice cream
    Sweetened Whipped cream
    -(opt.)
    Chopped toasted almonds
    -(opt.)

Directions:
1. Heat oven to 350"F. Butter shallow 10-inch round baking dish. 2. In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly until smooth. Remove from heat. Stir in egg yolks, one at a time, until well mixed. Stir in flour until blended. 3. In large bowl, with electric mixer on high speed, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Fold chocolate mixture into beaten egg whites just until no streaks of white remain. Quickly fold in nuts. Spread into prepared baking dish. If desired, sprinkle top lightly with more nuts. 4. Bake cake 25 minutes or until edges are firm. (Center of cake will be soft and will fall slightly.) Meanwhile, prepare Hot Fudge Sauce (recipe follows). 5. To serve, spoon warm cake onto individual plates. Top with a scoop of ice cream and Hot Fudge Sauce. Garnish with whipped cream and addi- tional nuts, if desired. Hot Fudge Sauce: In heavy 1-quart saucepan, combine 1/2 C sugar and 1/2 C unsweetened cocoa powder. Stir in 1/2 C heavy cream until well mixed. Add 1/2 C (3 oz) semisweet chocolate chips and 1/4 C (1/2 stick) unsalted butter or margarine. Cook over low heat, stirring constantly, until sugar dissolves and sauce is smooth. Remove from heat; stir in 1 t vanilla extract. Pour into small serving pitcher to serve immediately. To make ahead, cover and refrigerate sauce, then just before serving, heat over low heat, stirring constantly, until hot. Makes about 1 1/4 C.


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.