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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My husband is a real chocolate lover, so I'm always on the lookout for great dessert recipes like this one, which I found years ago. Who can resist the combination of chocolate cake, ice cream and hot fudge sauce? It gets rave reviews whenever I serve it. Hildy Adams Alma, Michigan Ingredients:
1 package (11-1/2 ounces) milk chocolate chips |
1/3 cup butter, cubed |
4 eggs, separated |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1/2 cup slivered almonds, toasted |
hot fudge sauce: |
1/2 cup sugar |
1/2 cup baking cocoa |
1/2 cup heavy whipping cream |
1/2 cup semisweet chocolate chips |
1/4 cup butter, cubed |
1 teaspoon vanilla extract |
vanilla ice cream |
Directions:
1. In a heavy saucepan, melt milk chocolate chips and butter over low heat. Cool slightly. Whisk in egg yolks. Add flour just until combined. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture until blended. Fold in almonds.
2. Pour into a greased 10-in. pie plate or quiche dish. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For sauce, combine sugar, cocoa and cream in a saucepan until smooth. Add semisweet chips and butter. Cook and stir over low heat until chips and butter are melted and mixture is smooth. Remove from the heat; stir in vanilla.
4. Cut cake into wedges; top with ice cream. Drizzle with warm sauce. Yield: 12 servings.
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