HOT FUDGE HAT
Steps:
- To make hot fudge:
- Melt butter in a medium saucepan. Add whipping cream and bring to a rapid boil (be careful not to burn). Add both brown and granulated sugars and cook over low to medium heat, until sugar has dissolved. Add the salt and the cocoa to mixture, simmer for 10 minutes more, stirring constantly. This is enough fudge for 6 generous portions ¿ any unused fudge has a life of about 7 days refrigerated.
- To make crispy shell (see Cook's Note): Using a large soup ladle and a metal strainer with a handle (similar size to ladle), wrap flour tortilla around the bottom of the ladle (into a bowl shape) and hold to the ladle with the strainer. Fry the tortilla in hot oil (in a saucepan or deep fryer) until crispy. Dust with powdered sugar and cinnamon.
- To assemble:
- Scoop 3 scoops of ice cream into a shell. Top with your desired amount of hot fudge. Add whipped cream, nuts and cherry and serve. Repeat for multiple shells (there is enough hot fudge for 6 generous portions).
HOT FUDGE PUDDING CAKE
This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!
Provided by Debbie Clift Russ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
- Stir in milk and butter until smooth.
- Fold in walnuts until just combined.
- Spread batter evenly in the prepared baking pan.
- Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
- Pour hot water over the batter.
- Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
- Best served warm.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g
HOT FUDGE RECIPE
This easy Hot Fudge recipe makes rich, smooth, fudgy, decadent hot fudge sauce in just minutes! Take your ice cream game to the next level with this homemade hot fudge and you'll never buy store bought again! So much better! Yield: 2 cups
Provided by Trish - Mom On Timeout
Number Of Ingredients 7
Steps:
- Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
- Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
- Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
- Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
- Remove from heat and stir in vanilla extract.
- Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 52 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOT FUDGE SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
- Scoop ice cream into serving dishes top with sauce and toppings of you choice
HOT FUDGE SUNDAES
Charlene likes to top off meals with a time-tested treat. "After Sunday dinners, my grandmother served her special Hot Fudge Sundaes," remembers Charlene. "The thick fudgy sauce comes together in no time and is terrific over ice cream. My whole family looks forward to this delicious dessert."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups, 16 servings, 2 tablespoons per serving.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGY CHOCOLATE TORTE
Moist pockets of fudge will thrill chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
- In small microwavable bowl, microwave condensed milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 2/3 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be grainy), then beat on medium speed 2 minutes. Spread in pan.
- Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; crumble over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 19 g, TransFat 0 g
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
HOT FUDGE SUNDAE CAKE
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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., 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., 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. , Cut cake into wedges; top with ice cream. Drizzle with warm sauce.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 138mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 3g fiber), Protein 7g protein.
HOT FUDGE SUNDAE CAKE
Make and share this Hot Fudge Sundae Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
- Mix in milk,oil and vanilla with fork until smooth.
- Stir in nuts.
- Spread in pan.
- Sprinkle brown sugar and1/4 cup cocoa over batter.
- Pour water evenly over batter.
- Bake about 40 minutes or until top is dry.
- Cool 10 minutes.
- Spoon into dessert dishes and top with ice cream.
Nutrition Facts : Calories 349, Fat 11.8, SaturatedFat 1.8, Cholesterol 1.9, Sodium 261.3, Carbohydrate 58, Fiber 2.4, Sugar 41.1, Protein 5.2
HOT FUDGE NUT TORTE
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F. Spray an 8- or 9-inch round layer cake pan with baking spray.Mix the butter, 2/3 cup fudge sauce, sugar, eggs, and almond extract in a bowl until smooth. Fold in the almonds until evenly dispersed, and pour the mixture into the pan bake until the top is crusty and the edges are set but the center is still soft, about 35 minutes. Cool in the pan on a rack until comfortable to touch. Run a knife around the edge and invert onto a serving plate. Warm the remaining fudge sauce until flowing, and drizzle over the top before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE FUDGE TORTE
Categories Cake Mixer Chocolate Dessert Bake Passover Kid-Friendly Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- For Frosting:
- Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
- Meanwhile, prepare cake:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
- Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
- Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
- Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.
HOT FUDGE PUDDING CAKE I
A no stirring required, easy and tasty hot fudge pudding cake.
Provided by Larry Doble
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In an ungreased 8 inch square baking pan combine the biscuit mix, white sugar, 2 tablespoons cocoa, nuts, milk, and vanilla blend well.
- Combine brown sugar and 1/4 cup cocoa. Spoon evenly over top of cake mix. Do no stir. Pour the boiling water carefully over everything. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool in pan for 20 minutes before serving. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 42.8 g, Cholesterol 1 mg, Fat 6.6 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 356.8 mg, Sugar 27.6 g
HOLIDAY FUDGE TORTE WITH FUDGE NUT GLAZE
This recipe makes a one layer 9-inch cake that will make your eyes roll back in your head when you bite into this chocolate torte with fudge nutty sauce that will curl your toes. Can you say to die for!
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 19
Steps:
- Torte: Heat oven to 350^. Grease a 9-inch round baking pan; line bottom with parchment paper or waxed paper. Grease paper; flour paper and pan. Sift together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium' beat 3 minutes. Pour batter into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off paper. Cool completely. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. --- Fudge Nut Glaze: Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.
MACADAMIA FUDGE TORTE
This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)
Provided by bert2421
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9" or 10" springform pan with Pam.
- In a small saucepan, combine condensed milk and chocolate chips.
- Heat on med-low setting til chocolate is melted, stirring occasionally.
- In a large bowl, combine cake mix, cinnamon and oil until crumbly.
- Place pears in a blender and blend until smooth.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
- (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Drop chocolate chip mixture by spoonfuls over the batter.
- Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
- Bake 45-50 minutes or until top springs back lightly when touched in center.
- (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
- Remove side of pan and cool.
- Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
- To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
HOT FUDGE NUT TORTE
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F. Spray an 8- or 9-inch round layer cake pan with baking spray.Mix the butter, 2/3 cup fudge sauce, sugar, eggs, and almond extract in a bowl until smooth. Fold in the almonds until evenly dispersed, and pour the mixture into the pan bake until the top is crusty and the edges are set but the center is still soft, about 35 minutes. Cool in the pan on a rack until comfortable to touch. Run a knife around the edge and invert onto a serving plate. Warm the remaining fudge sauce until flowing, and drizzle over the top before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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HOT FUDGE RECIPE & 3 VARIATIONS - RACHEL COOKS®
From rachelcooks.com
Ratings 8Calories 77 per servingCategory Frostings & Sweet Sauces
- Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened. Remove from heat and stir in vanilla.
- Hot fudge thickens a bit more as it cools. Store it in the fridge and warm up how much you want, when you want it, in the microwave. It heats up really fast, so microwave in 10 second increments.
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