Bakedfudge Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
• In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In mixing bowl, beat eggs on medium speed till lemon-colored, or 2 minutes.
• Combine next three ingredients and add to eggs; combine well.
• Add butter, vanilla, and salt.
• Blend thoroughly.
• Fold in nuts.
• Pour into greased 8x8" baking dish.
• Put this dish into a larger dish filled half way with water.
• Bake at 325 for 45 minutes or until crust forms on top.
• You may serve it warm or chill overnight.

Steps:

• Preheat the oven to 425 degrees. Butter a 9-inch springform pan. Line the bottom with a round of waxed or parchment and butter the paper.
• In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until chocolate is about half melted. Remove the pan from the heat and stir until melted and the mixture is smooth. Set aside to cool for a few minutes.
• Meanwhile, in a large mixing bowl, use a hand held or stationary electric mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy and about tripled in volume, about 5 minutes. Beat in the flour and espresso powder. Stir about 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl.
• Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes. (At this point, the cake will be firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.) The dessert can also be refrigerated for up to 5 days and served chilled and firm throughout, or frozen up to 1 month. Serve at cool room temperature or slightly chilled. Shortly before serving, whip the cream to firm peaks.

Steps:

• Beat eggs until lemon colored
• Add to dry ingredients.
• Mix well.
• Add butter and stir in remaining ingredients.
• Pour into 8" x 12" pan.
• Set in larger pan of water.
• Bake at 325 for 45-50 min until set like custard.
• Serve warm with whipped cream.

Steps:

• Preheat oven to 425°F.
• Butter a 9-inch springform pan; line bottom with round cut-out of waxed paper and butter the paper.
• In a large sauce pan over medium-low heat, melt chocolate and butter together, stirring until chocolate is about half melted.
• Remove pan from heat, and stir until chocolate is melted and mixture is smooth.
• Set aside to cool for a few minutes.
• Meanwhile, in a large mixing bowl, begin beating eggs at medium-low speed until frothy, then raise speed to high and beat eggs until they are light in color, thick, fluffy, and tripled in volume, about 5 minutes.
• Beat in flour and espresso powder.
• Stir about 1/4 of egg mixture into chocolate to lighten it, then fold the chocolate mixture into the eggs in mixing bowl.
• Spoon the batter into prepared pan.
• Bake for 17 minutes.
• Cool the pan on a rack for about 10 minutes, then refrigerate until firm enough to cut, about 30 minutes.
• (The dessert can also be refrigerated for up to 5 days, or frozen for 1 month; bring to room temperature before serving).
• Shortly before serving, whip the cream to firm peaks.
• Cut the cake and garnish with whipped cream.

Steps:

• In a large bowl, combine the sugar, flour and cocoa. Add eggs and mix well. Beat in vanilla and butter; stir in pecans. , Pour into a greased 8-in. square baking pan. Place in a larger pan; add 1 in. of hot water to larger pan. , Bake at 300° for 65 minutes or until set. Serve warm or at room temperature. Top with ice cream, whipped cream, pecans and/or chocolate sauce if desired.