LITTLE FRENCH FUDGE CAKES
No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.
Provided by Jocelyn
Categories World Cuisine Recipes European French
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
- Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
- In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 47 g, Cholesterol 122.8 mg, Fat 25.3 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 15 g, Sodium 77.8 mg, Sugar 38.2 g
FRENCH FUDGE SQUARES
Maida Heatter; more like fudge than cake. Similar to brownies but the technique is different. Make the day before you want to serve it. The cake should stand to mellow before it is served. This one is more trouble than I am willing to go to, but mom asked me to post.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 2h20m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
- Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
- Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
- Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
- Place the chocolate in the top of a small double boiler over hot water on low heat.
- Cover until partially melted, then uncover and stir occasionally until completely melted.
- Remove the top of the double boiler and set aside, uncovered, to cool slightly.
- In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
- Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
- Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
- On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
- Now you need a clean, small mixer bowl and clean beaters.
- Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
- Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
- Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
- The chocolate mixture will be quite stiff.
- First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
- The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
- Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
- Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
- Bake for 50 minutes (no test for doneness).
- Remove the cake pan from the hot water and let stand until completely cool.
- Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
- Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
- Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
- Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
- Add the chocolate and stir until it melts.
- Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
- Add in the oil and stir until completely blended.
- Now, immediately, while the glaze is hot, pour it onto the top of the cake.
- With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
- Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
- With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
- Then cut into 16 squares.
Nutrition Facts : Calories 387.5, Fat 23.6, SaturatedFat 13.9, Cholesterol 87.2, Sodium 33.3, Carbohydrate 45.3, Fiber 3.3, Sugar 28.4, Protein 5.5
OATMEAL FUDGE SQUARES
These oatmeal fudge squares are always a hit at every gathering. People will be asking for the recipe. Don't expect them to last very long!
Provided by lindsaybjorn
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
- Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
- Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 43.9 g, Cholesterol 39.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 310.6 mg, Sugar 28.6 g
CREAM FUDGE (SUCRE A LA CREME CANADIEN)
This is traditional french Canadian fudge recipe. I make it every Xmas and Easter. If I made it regularly, I would be the size of a house.
Provided by queenbeatrice
Categories Candy
Time 14m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients.
- Bring to a boil over medium heat.
- Boil 8 to 9 minutes, stirring constantly.
- Remove from heat, add icing sugar and nuts and stir until well mixed.
- Pour into 9" X 9" pan.
- Cool about 15 minutes in refrigerator and cut into small squares.
- Let cool completly and remove from pan.
Nutrition Facts : Calories 198.9, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 71.6, Carbohydrate 32.4, Sugar 31.4, Protein 0.5
More about "french fudge squares recipes"
MAGIC FRENCH FUDGE. . .QUICK, EASY, CREAMY & DELICIOUS!
From stuffedatthegills.ca
SQUARES, BARS, FUDGE, AND TRUFFLES RECIPES
From pinterest.com
128 pins13 followers
CHUNKY PEANUT BUTTER FUDGE SQUARES RECIPE | VEGAN RECIPES - PBS
From pbs.org
CHOCOLATE-ALMOND FUDGE SQUARES RECIPE | MYRECIPES
From myrecipes.com
PENUCHE FUDGE RECIPE | FRENCH CANADIAN INTERVIEW PROJECT
From frenchcanadians.kcc.edu
FRENCH SILK PIE FUDGE - CHOCOLATE FUDGE RECIPE - THE COOKIE …
From thecookierookie.com
FUDGE SQUARES | RECIPE
From kosher.com
FRENCH FUDGE - DESSERTS
From diabetes.co.uk
FUDGE SQUARES – COOKING RECIPES
From cooking-recipes.org
MAGIC FRENCH FUDGE RECIPES
From recipesforweb.com
FRENCH FUDGE SQUARES - PLAIN.RECIPES
From plain.recipes
FANTASTIC FUDGE SQUARES - RECIPE PETITCHEF
From en.petitchef.com
FRENCH FUDGE RECIPE
From bakerrecipes.com
FRENCH FUDGE | RECIPES WIKI | FANDOM
From recipes.fandom.com
10 BEST FUDGE SQUARES RECIPES | YUMMLY
From yummly.com
FRENCH FUDGE RECIPE | RECIPELAND
From recipeland.com
FUDGE SQUARES - TASTEDANDAPPROVED.COM
From tastedandapproved.com
FUDGE SQUARES RECIPES | RECIPELAND
From recipeland.com
BEST OUR BEST BARS AND SQUARES RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
BARS, SQUARES & BROWNIES | RECIPES | ROBIN HOOD®
From robinhood.ca
FRENCH VANILLA FUDGE WITH ALMONDS - FOOD CHANNEL
From foodchannel.com
14 SQUARES & FUDGE IDEAS | DELICIOUS DESSERTS, DESSERTS, DESSERT …
From pinterest.ca
58 FUDGE/SQUARES IDEAS IN 2022 | DESSERTS, DELICIOUS DESSERTS, …
From pinterest.ca
FUDGE NUT BARS RECIPE WITH CHOCOLATE FILLING - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CREAMY FRENCH FUDGE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
12 MINUTE FRENCH FUDGE RECIPE - COOKEATSHARE
From cookeatshare.com
FUDGE SQUARES – COOKING RECIPES
From cooking-recipes.org
FRENCH FUDGE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
FRENCH FUDGE - RECIPE | COOKS.COM
From cooks.com
CRISPY RICE SQUARES WITH FUDGE - BAXTER MILK
From baxtermilk.ca
FUDGE SQUARES RECIPE | EAT SMARTER USA
From eatsmarter.com
FUDGE SQUARES RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
FUDGE SQUARE RECIPES
From recipes.servegame.org
FRENCH VANILLA FUDGE WITH ALMONDS RECIPE - RECIPETIPS.COM
From recipetips.com
FRENCH FUDGE - RECIPE | COOKS.COM
From cooks.com
FRENCH STYLE FUDGE RECIPE AT GEAPPLIANCES.COM
From genet.geappliances.com
FRENCH FUDGE RECIPE BY DIABETIC.FOODIE | IFOOD.TV
MILK FUDGE SQUARES | RECIPE | SQUARE RECIPES, FUDGE, RECIPES
From pinterest.com
GRACE'S NO-BAKE FUDGE SQUARES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love