Hot fudge cake - country cooking

8 servings

Ingredients

Quantity Ingredient
1½ cup (9 oz) semisweet chocolate chips
⅔ cup Unsalted butter or margarine
4 larges Eggs, separated and at room temp.
⅓ cup Unsifted all-purpose flour
⅓ cup Sugar
½ cup Chopped natural almonds, toasted or diced roasted almonds
Hot Fudge Sauce (recipe follows)
2 pints Vanilla ice cream
Sweetened Whipped cream (opt.)
Chopped toasted almonds (opt.)

Directions

1. Heat oven to 350"F. Butter shallow 10-inch round baking dish.

2. In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly until smooth. Remove from heat. Stir in egg yolks, one at a time, until well mixed. Stir in flour until blended.

3. In large bowl, with electric mixer on high speed, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Fold chocolate mixture into beaten egg whites just until no streaks of white remain. Quickly fold in nuts. Spread into prepared baking dish.

If desired, sprinkle top lightly with more nuts.

4. Bake cake 25 minutes or until edges are firm. (Center of cake will be soft and will fall slightly.) Meanwhile, prepare Hot Fudge Sauce (recipe follows).

5. To serve, spoon warm cake onto individual plates. Top with a scoop of ice cream and Hot Fudge Sauce. Garnish with whipped cream and addi- tional nuts, if desired.

Hot Fudge Sauce: In heavy 1-quart saucepan, combine ½ C sugar and ½ C unsweetened cocoa powder. Stir in ½ C heavy cream until well mixed. Add ½ C (3 oz) semisweet chocolate chips and ¼ C (½ stick) unsalted butter or margarine. Cook over low heat, stirring constantly, until sugar dissolves and sauce is smooth. Remove from heat; stir in 1 t vanilla extract. Pour into small serving pitcher to serve immediately. To make ahead, cover and refrigerate sauce, then just before serving, heat over low heat, stirring constantly, until hot. Makes about 1¼ C.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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