Baked Fudge Pudding With Raspberry Puree |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This so rich you'll only want to serve it with Sterling Sliver. Keep portions small because this one has intense chocolate flavors enhanced by the raspberry puree. Talk about killer chocolate! Ingredients:
2 sticks (1/2 lb) unsalted butter |
4 eggs, beaten |
2 cups sugar |
4 tbs flour |
1/2 tsp salt |
4 tbs cocoa |
2 tsp vanilla |
1 cup chopped nuts (your choice) |
1/2 pint whipping cream |
1 package frozen raspberies, thawed |
1/2 cup sugar |
Directions:
1. Combine eggs and sugar. Sift flour with salt and cocoa and add to egg and sugar mixture alternating with melted butter.
2. Add vanilla and nuts. Stir and bake in greased 9 x 11 glass pan placed in water bath (glass pan placed in larger pan of hot water) for one hour at 300 degrees.
3. Cool and cut into squares.
4. Raspberry puree: Place berries and sugar in blender and puree. In small sauce pan heat until sugar is dissolved.
5. You can place the puree over or under the pudding for presentation.
6. Top with whipped cream
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