Saturday, July 17, 2010

The one bowl, one pan wonder!

[The follow recipe is NOT in her cookbook, but I wanted a graphic of PW–so now you know!]

I admit it, I have fallen in love with The Pioneer Woman. Well, at least with her recipes and blog. Gosh, that woman from Oklahoma posts some tantalizing recipes! I may like the frou-frou food of Europe, but nothing beats homemade meatloaf, mashed potatoes, and chocolate cake for this Midwestern girl. Having used several of her recipes, one of her best is the little gem called Baked Fudge. 

Baked Fudge is like eating those molten chocolate lava cakes, only you can bake a whole pan of it for friends - or consume it by yourself on a long rainy day.

It is akin to a pudding cake, with a top portion that is both like brownie and meringue, followed by a layer that is like rich chocolate cake batter. And it does this all on its own, with only one dirty bowl to wash.

However, I discovered that if you double the flour originally called for and allow the pan to completely cool, you get a thicker, almost creamy consistency, instead of the softer pudding cake.

Try it both ways. You can't go wrong. Unless you make it too often and find you are unable to button your favorite jeans anymore.

Baked Fudge
Adapted from The Pioneer Woman
4 eggs
1 cup granulated sugar
1 cup brown sugar
1/2 cup unsweetened cocoa
1/4 cup flour (1/2 cup flour if you want the creamy version)
1 cup (2 sticks) butter, melted
1 teaspoon vanilla extract
Pinch of salt

Preheat oven to 300 to 325 degrees Farenheit.

Melt butter and stir cocoa powder in it. Beat eggs until light in color. Beat in sugars until just combined. Gently stir in cocoa and butter mixture, flour, vanilla, and salt. Stir well.

Pour batter into eight large ramekins or a 9x13 baking dish. Set ramekins or pan into a larger pan halfway full of water. (If you skip this part you'll have brownies instead of baked-lava-fudge goodness. Either is good, but the baked fudge is better.)

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick will not come out clean, but mixture should not be overly runny.

Serve with vanilla ice cream or whipped cream -- or both. 

P.S. You can halve this recipe and bake it in an 8- or 9-inch square pan. Easy-peasy :-)

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