Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pioneer Woman's Baked Fudge Recipe
    Lost? Site Map

    Pioneer Woman's Baked Fudge

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    Raquel Grinnell's Note:

    When I saw Ree Drummond (the Pioneer Woman of blog and Food Network fame) make this recipe on her show, it looked so easy and had ingredients I ALWAYS have on hand - I knew that I'd be making it very soon. And I did - I made it that night, and have made it over and over again since! It's like a chocolate lava cake, but more lava than cake... the best part, in my opinion! She serves this with fresh whipped cream, but we've always eaten it with a scoop of good vanilla ice cream. The contrast of hot creamy chocolate and cold vanilla goodness is phenomenal!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    ramekins

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325 degrees F.
    2. 2
      Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
    3. 3
      Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
    4. 4
      Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
    5. 5
      Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pioneer Woman's Baked Fudge

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 595.9
     
    Calories from Fat 296
    49%
    Total Fat 32.9 g
    50%
    Saturated Fat 19.8 g
    99%
    Cholesterol 183.0 mg
    61%
    Sodium 291.5 mg
    12%
    Total Carbohydrate 70.2 g
    23%
    Dietary Fiber 1.0 g
    4%
    Sugars 64.1 g
    256%
    Protein 6.5 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites