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Print this Recipe    Baked Fudge 01

Baked Fudge

1 cup sugar
2 Tablespoons flour
2 Tablespoons cocoa
1 Stick of Butter (melted)
2 Eggs, beaten until foamy
1 Teaspoon vanilla (Please use the real thing)
nuts (optional)

There is some theoretical sifting of dry ingredients recommended,
but I literally dump all ingredients in my Cuisinart. Whir a
minute, and fill four small ramekins. The total time is approx 5
minutes. Place the ramekins in a bain marie, and bake at 350
degrees for 30-40 minutes, checking closely the last ten minutes.
Cooking time depends on individual preference as to whether you
like it more runny or a bit more dense. Serve with your whipped
cream, cream and/or raspberries. The baked fudge may also be baked
in a single pan, but still within the bain marie.

Definition of Bain Marie': French cooking method of baking in the
oven, by placing the uncooked food in a baking pan, placing that
baking pan in a "bath", i.e. a second pan, filled with water. My
method: After the ingredients are mixed and ready for baking, I
pour the batter into small individual ramekins, place four ramekins
in a rectangular cake pan, put all in the oven, fill a pitcher of
tap water, and pour the water into the rectangular cake pan. Fill
2/3 to the top. The baked fudge then, bakes in the water bath.

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