Baked Fudge Pudding with Raspberry Puree
From chefjeb 18 years ago
- 60 minutes to make
- Serves 12
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 shopping list
- 4 eggs, beaten shopping list
- 2 cups sugar shopping list
- 4 tbs flour shopping list
- 1/2 tsp salt shopping list
- 4 tbs cocoa shopping list
- 2 tsp vanilla shopping list
- 1 cup chopped nuts (your choice) shopping list
- 1/2 pint whipping cream shopping list
- 1 package frozen raspberies, thawed shopping list
- 1/2 cup sugar shopping list
How to make it
- Combine eggs and sugar. Sift flour with salt and cocoa and add to egg and sugar mixture alternating with melted butter.
- 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.
- Cool and cut into squares.
- Raspberry puree: Place berries and sugar in blender and puree. In small sauce pan heat until sugar is dissolved.
- You can place the puree over or under the pudding for presentation.
- Top with whipped cream
The Rating
Reviewed by 2 people-
I used this for a ladies luncheon that I catered. It is so super rich. And it can be made ahead. I love this recipe.
chefkimmie
in Jackson loved it
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" It was excellent "