CHOCOLATE continued…
Food for Thought: Once in a while I say“Go for it” and I eat chocolate.—Claudia Schiffer
Chocolate-Pecan
Pudding Cakes (Above)
❧ PREP: 15 min.
❧ BAKE: 25 min. + cooling
Scrumptious chocolate mounds topped
with syrup and whipped cream come
from Cory Tower of Columbus, Nebraska. He writes, “I’m in my 30s and have
been cooking since I was 7. I have my
parents and grandparents to thank for
my early experience—my grandfather
was a professional baker.”
1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional
In a large bowl, combine the flour, sugar, 3
tablespoons cocoa, baking powder and salt.
Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir
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2 cups heavy whipping cream
1 teaspoon walnut extract, optional
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup chopped walnuts, toasted
HOT FUDGE SAUCE:
1 package ( 14 ounces) caramels
1/3 cup milk
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1/4 cup chopped walnuts, toasted
1 teaspoon vanilla extract
In a small saucepan, heat half-and-half to
175°; stir in sugar. Cool quickly by placing
pan in a bowl of ice water; stir for 2 minutes.
Stir in whipping cream and walnut extract if
desired. Stir in vanilla extract.
in pecans. Spoon into six greased 6-oz. custard cups.
Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups
on a baking sheet.
Bake at 350° for 25-30 minutes or until
toothpick inserted in cake portion comes out
clean. Cool on wire racks for 15 minutes. Run
a knife around the edge of each cup; invert
onto dessert plates. Serve warm with
whipped cream if desired. Yield:
6 servings.
Fill cylinder of ice cream freezer two-thirds
full; freeze according to manufacturer’s directions. During the last 5 minutes, add
half of the syrup and walnuts. Refrigerate remaining mixture until ready to freeze; repeat
the process, adding remaining syrup and
walnuts. Transfer to a freezer container;
freeze for 2-4 hours before serving.
In a heavy saucepan over medium heat,
melt caramels with milk. Stir in chocolate
chips until melted. Stir in cream until blended. Remove from the heat. Stir in walnuts
and vanilla. Serve warm over ice cream.
Refrigerate leftover sauce. Yield: 1
quart ice cream (2 cups sauce).
Editor’s Note: This recipe does not use eggs.
Maple-Walnut
Ice Cream (Right)
❧ PREP: 20 min.
❧ FREEZE: 3 hours
With years of ice cream making to her
credit, Patricia Rauch of Kearny, New
Jersey came up with this refreshing
treat. She says, “My thick homemade
fudge sauce makes an excellent
topping for the ice cream, which has
a hint of maple flavor.”
1-1/2 cups half-and-half cream
3/4 cup sugar
