See Also: Chocolate fudge pudding(recipes)
Chocolate fudge icing(recipes)
Dark Chocolate Fudge(recipes)
Chocolate Peanut Fudge Bars(recipes)
Double Chocolate-Creme Fudge(recipes)
Chocolate Fudge Cheesecake Parfaits(recipes)
German Chocolate No-Cook Fudge(recipes)
Chocolate & Peanut Butter Fudge(recipes)
Chocolate Fudge-Peanut Butter Balls(recipes)
Cherry Walnut White Chocolate Fudge(recipes)

samarskite (medicine) and Chocolate fudge pudding (recipes)


samarskite (medicine)


samarskite
<chemical> A rare mineral having a velvet-black colour and submetallic luster. It is a niobate of uranium, iron, and the yttrium and cerium metals.

Origin: After Samarski, a Russian.

Source: Websters Dictionary


Chocolate fudge pudding (recipes)








Serves 6-8



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)150g/5oz butter1 tsp pure vanilla extract150ml/¼ pint warm water110g/4oz caster sugar4 eggs, preferably free-range, separated25g/1oz rice flour, sifted1 tsp gluten-free Baking powdergluten-free icing sugar, for dusting1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter



Method



1. Preheat the oven to 200C/400F/Gas 6.2. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free Baking powder, making sure there are no lumps. 3. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins. 4. Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish), then reduce the temperature to 160C/325F/Gas 3 for a further 20-30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/400F/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.