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A fudge mess saved by ice cream

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Kitchen Adventures food column by Becca Owsley

By Becca Owsley

This week’s adventure is the story of a recipe gone wrong but joyfully salvaged because adding ice cream on top of any baking mishap makes it all turn out well in the end.

A few weeks ago, I ran across a recipe for hot fudge pie. The photo looked delicious and the instructions were relatively simple so I printed it out to try sometime. With the words hot fudge in the title it was a no-brainer to clip and save.

The recipe was a good one to try on a cold and cloudy day when there was just enough chocolate and other ingredients in the pantry to make it work. It also was simple enough to put together during halftime of a basketball game.

Or so I thought.

The problem was that the pie didn’t really cook all the way through in the middle after 25 minutes. The blog said it should taste and look like gooey brownies but I don’t thing gooey translates to runny.

So I popped it in the oven for about 15 more minutes. Honestly, it could have probably stayed in another 25 but I was afraid the edges would get too crisp.

Another problem was it didn’t come out in a slice like the photo on the blog. Because it was pretty gooey, it didn’t stay together when I tried to get it out of the pan. I would suggest using a springform pan for easy removal or making a simple crust to put the fudgy mixture on to give it a solid base when getting it out of the pan. Maybe even a cookie crust for hot fudge cookie pie.

Hindsight, they say, is 20/20 but I was stuck with a pie plate full of gooey wonderful fudgeness that wouldn’t come out in a slice.

To salvage the dish I decided to treat it more like a cobbler, spooning out a big clump onto the plate and toping it with ice cream and chocolate syrup.

All was right once again in the dessert world and the hot fudge pie was turned into hot fudge cobbler al a mode.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.c

Hot Fudge Pie
4 ounces unsalted butter, with a bit extra for greasing pie plate
1 1/2 squares unsweetened baking chocolate (1.5 ounces)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons milk 

Preheat oven to 350 degrees.

Butter an eight-inch diameter pie plate or cake pan or use cooking spray.

Melt butter and chocolate using a microwave just until the chocolate is almost entirely melted, then stir.

Let cool.

Mix sugar into beaten eggs until sugar is fully incorporated.

Mix in the butter-chocolate mixture until completely blended.

Add the vanilla and milk and stir well.

Fold in flour, mixing just until no white streaks remain. Do not overbeat.

Bake for 25 minutes.

Recipe from the blog www.islandeat.wordpress.com