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Baked Fudge Pudding Cake




Source of Recipe


Internet


List of Ingredients




6 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon salt
4 eggs
1-1/3 cups sugar
1 cup (2 sticks) unsalted butter, melted
1 teaspoon vanilla
Grated peel of 1 orange
1/2 cup heavy cream
Toppings: Chopped toasted pecans, whipped cream or vanilla ice cream


Recipe



1. Spray inside of slow cooker with nonstick cooking spray. Preheat slow cooker on LOW setting. Combine cocoa, flour and salt in small bowl; set aside.

2. Beat eggs with electric mixer on medium-high speed until thickened. Gradually add sugar; beat 5 minutes or until very thick and lemon-colored. Mix in butter, vanilla and peel. Stir cocoa mixture into egg mixture. Add heavy cream; mix until combined. Pour batter into slow cooker.

3. Before placing lid on slow cooker, cover opening with a paper towel to collect condensation, making sure it does not touch the pudding mixture. (Large slow cookers might require 2 connected paper towels.) Place lid over paper towel. Cook on LOW 3 to 4 hours. (Do not cook on HIGH.) Sprinkle with pecans; serve with whipped cream. Refrigerate leftovers.

Note : Store leftover cake in a covered container in the refrigerator. To serve leftover cake, reheat individual servings in the microwave for about 15 seconds. Or, make fudge truffles: roll leftover cake into small balls and dip them into melted chocolate. Let sit until chocolate hardens.