Easiest Way to Cook Eating on a Dime Flourless Dark Fudge

Easiest Way to Cook Eating on a Dime Flourless Dark Fudge Delicious, fresh and tasty.

Flourless Dark Fudge. Great recipe for Flourless Dark Fudge. Feel_my_burner's Flourless Fudge Brownie was the inspiration for my recipe. I had made my sauce from just cocoa, butter and sugar before.

Here is the process: Start with quality ingredients.

These Paleo Dark Chocolate Fudge Zucchini Brownies are so dense and fudgey that you would never guess that they are guilt-free!

Not that this recipe is that basic, but it's not like our other recipes, which isn't a bad thing.

You can have Flourless Dark Fudge using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Flourless Dark Fudge

1. Prepare of salted butter.

2. It’s of granulated or raw sugar.

3. You need of dark alkaline-processed cocoa (Hershey's works).

4. It’s of large eggs (each must fill a 1/8 c measure, 4 if less).

5. Prepare of whole milk, cow or nut, NOT grain milk like rice.

6. You need of unwhipped whole whipping cream.

Here's a simple cake that's rich, elegant and over-the-top chocolaty.

For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin.

Flourless Dark Chocolate Cake Recipe photo by Taste of Home.

The cookies were easy to make and tasted great!

Flourless Dark Fudge instructions

1. 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 dont have whipping cream, use a half cup of whole milk..

2. When the butter is bubbling, use a 2" whisk to mix the sugar into it and add the cocoa. Mix completely. Its going to be very grainy! Keep mixing..

3. 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 DONT 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..

4. Only grease an 8 x 8 (square) pan. You can also add parchment but its 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!.

5. The original instructions said to bake for 25 minutes but it didnt 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..

6. Cut pieces in the pan. If you used parchment, remove with the paper to a cooling rack before cutting it on a plate..

I really liked the fudgy brownie-like texture.

Toasting the pecans were key in making these and chopping them up fine– if you are not a nut person you can just skip this step altogether.

Watch Martin Bakes at Home - Flourless Fudge Cookies now.

The yield on this recipe can vary quite a bit, depending on size and add-ins.

Place the butter and cacao in a saucepan over low heat and stir until.