Tuesday, October 24, 2017

Fudge Cake

Fudge Cake

1 cup unsalted butter
4 (1 oz) squares of semi-sweet chocolate, finely chopped
1 ¾ cup of sugar
4 large eggs
1 cup of flour, sifted
1 cup chopped, toasted walnuts or pecans
1 teaspoon vanilla

Preheat oven to 400 degrees.  Microwave butter and chocolate (on high until completely melted) for 1 minute.  Stop and stir every 20 seconds.  Add sugar and stir until combined.  Cool for 10 minutes then add eggs one at time.  After adding each egg, stir until combined.  Gently add in flour, nuts and vanilla.  Don't over stir.

Spray 9x9 pan or 10 x 10 pan with cooking spray.  Then line the bottom and sides of the pan with parchment paper allowing the paper to extend 4 to 5 inches over the edges of the pan.

Bake for 45 to 50 minutes OR until a toothpick inserted in center comes out clean.  Cool in pan for 30 minutes.  Then lift from pan with parchment paper "handles" and cool another 30 minutes.  Cut into small squares (very rich)  and dust with powdered sugar.

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