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Fudge Cake Pudding Pie (D)
Source: Boca Raton Magazine
Serves: 8

1 9" flaky pastry shell
2 ounces unsweetened chocolate, chopped coarsely
1 tablespoon unsalted butter
3/4 cup sifted all-purpose flour
1-1/4 cups sugar
1-1/2 teaspoons baking powder
1/4 tsp. salt
1/3 cup unsalted almonds, chopped
1/3 cup milk
1/2 tsp. vanilla
1 ounce unsweetened chocolate, grated
1 cup boiling water
Fresh whipped cream and/or vanilla ice cream

Set a rack in the middle of the oven and preheat to 375°F. Melt chopped chocolate with butter in a small saucepan over very low heat; set aside to cool.

Sift flour, 3/4 cup of sugar, baking powder and sat into a mixing bowl. Add almonds milk and vanilla and mix just until blended. Fold in melted chocolate and butter mixture. Pour into unbaked pastry shell, spreading it as evenly as possible with a wet spatula.

Combine grated chocolate with the remaining 1/2 cup sugar and sprinkle evenly over top of pie filling. Pour boiling water evenly over the top but do not stir in.

Bake pie for 35 to 40 minutes, or until filling is set except for center, which will firm upon cooling. Cool pie on a rack until nearly room temperature then cut into wedges.

The pie tastes extra special when served warm. Serve with whipped cream or vanilla ice cream, or both.

Poster's Notes:
This is a recipe that was in the current issue of Boca Raton Magazine. I haven't made it yet, but I am saving it to make when I get skinny. If anyone else tries it, let me know how it comes out. The Lord only knows when I will be skinny enough to eat it guilt free.

Posted by Faygie

Nutritional Info Per Serving: N/A