Flourless Dark Fudge.
You can cook Flourless Dark Fudge using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Flourless Dark Fudge
- Prepare 2 cubes (1 c) of salted butter.
- You need 1 1/2 c of granulated or raw sugar.
- It's 1 1/2 c of dark alkaline-processed cocoa (Hershey's works).
- It's 3-4 of large eggs (each must fill a 1/8 c measure, 4 if less).
- Prepare 1/4 c of whole milk, cow or nut, NOT grain milk like rice.
- You need 1/4 c of unwhipped whole whipping cream.
Flourless Dark Fudge step by step
- Chop the butter into Tbs, approx, so it melts faster, put the pieces into a 1 qt sauce pan on med heat. Meanwhile, measure out the cocoa, crack your eggs and measure your dairy or milks. If you don't have whipping cream, use a half cup of whole milk..
- When the butter is bubbling, use a 2" whisk to mix the sugar into it and add the cocoa. Mix completely. It's going to be very grainy! Keep mixing..
- At this point you can begin preheating your oven to 350°F (180°C). Now take the pot off the heat and begin adding the milk in a bit at a time. The mass of chocolate will separate but DON'T stop mixing! Keep adding the milk, approximately a Tbs at a time until it's ALL mixed in. By the time the last of it goes in you'll see a smooth, silky sauce. If not, don't worry, begin adding an egg and keep mixing until it disappears, and so on until they're ALL gone..
- Only grease an 8 x 8 (square) pan. You can also add parchment but it's not necessary. Pour the mixture into the prepared pan and use a spatula to make sure not a single drop gets left behind in the pot!.
- The original instructions said to bake for 25 minutes but it didn't indicate how big the pan was and I took mine out and it was STILL REALLY raw! After another 25 minutes it was perfect so I'll say 50 minutes cooking time and a clean skewer or tooth pick or whatever you use to check your cakes should come out clean..
- Cut pieces in the pan. If you used parchment, remove with the paper to a cooling rack before cutting it on a plate..
