Recipe#4307

Title: Baked Fudge

From: blackiecat@aol.com (BlackieCat) 
 Newsgroups: rec.food.recipes 
 Subject: Nicole's Baked Fudge 
 Date: 24 Jun 1998 21:10:18 -0600 
 Message-ID: <1998061408405101.EAA08373@ladder03.news.aol.com> 

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.