“One of the first things my sister and I learned to bake were our mom’s fudge cakes. They’re rich, decadent, and so easy. I also love swirling the batter with melted peanut butter.” – Contributing Editor Gena Knox
Recipe by Gena Knox
Raspberry Fudge Cakes
2015-01-16 23:02:32
Yield: 8 to 10 servings
Ingredients
- 4 ounces unsweetened chocolate, roughly chopped
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup raspberry preserves, such as Bonne Maman
- Garnish: confectioners’ sugar, fresh raspberries
Instructions
- FIRST Preheat oven to 325°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. In a medium glass or metal bowl, place chocolate and butter. Set bowl over a saucepan of simmering water. Heat chocolate mixture, stirring often, until melted and smooth. Let cool 5 to 10 minutes.
- NEXT In a large bowl, whisk together sugar, eggs, vanilla, flour, baking powder, and salt until combined. Gradually whisk in cooled chocolate mixture until smooth. Pour into prepared dish.
- LAST In a microwave-safe bowl, microwave preserves until warm, approximately 30 seconds. Drop teaspoonfuls of preserves over batter. Using the tip of a knife, gently swirl in preserves. Bake until a wooden pick inserted in center comes out with a few crumbs attached, 30 to 35 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares. Sprinkle with confectioners’ sugar. Serve with raspberries, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
