350F degree preheated oven for 35 to 40 minutes, until
maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
For the fudge filling:
Finely chop the
ile keeping the fudge at a boil
alt.
Chill the mixture for several hours (overnight is even
nto the prepared molds. Bake for about 30 mins. Allow to
aper over 2 opposite sides for handles.
Sift flour, baking
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and
nto prepared pan.
Bake for about 20 mins until toothpick
o 400 and toast walnuts for 5 minutes.
In a
FOR THE FUDGE CAKE: Melt chocolate in water
For the cake:
Sieve the
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
small star tip makes for a perfect ruffle ribbon with
Fudge:
Spray an 8x8-inch
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and