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Ingredientes
- 2 1/4 c. Sugar
- 2/3 c. Flour
- 2/3 c. Cocoa
- 5 x Large eggs, well beaten
- 1 c. Plus
- 2 Tbsp. Butter
- 2 tsp Vanilla
- 1 c. Coarsely minced pecans
- 1 x Egg yolk
- 1/2 c. Powdered sugar
- 2 x -(up to)
- 3 Tbsp. Light rum
- 1 c. Whipping cream, whipped
Direcciones
- Mix sugar, flour and cocoa. Add in to beaten Large eggs and blend thoroughly. Heat butter and add in vanilla. Thoroughly combine butter and cocoa mixtures. Add in nuts. Bake in individual custard c. in a pan of warm water for 45 min to 1 hour at 300 . Should be hard, like custard. For sauce, mix together egg yolk, sugar and rum. Fold this mix into stiffly whipped cream.
- Serve on top of slightly hot baked fudge.
- Yield: 8 servings.
- SALLY SANDERSON
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 549 | |
| Calories from Fat 202 | 37% |
| Total Fat 22.92g | 29% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 75mg | 3% |
| Potassium 108mg | 3% |
| Total Carbs 77.86g | 21% |
| Dietary Fiber 2.3g | 8% |
| Sugars 64.26g | 43% |
| Protein 7.59g | 12% |
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