Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chocolate Fudge Cake - from Stoney River
Rate this recipe: (average rating = 3.00 with 37 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
From the Menu of ... Stoney River Legendary Steaks
5800 State Bridge Road, Duluth
770-476-0102
Q: I have eaten at Stoney River in Duluth on several occasions and have had the Chocolate Fudge Cake with vanilla ice cream. It is the most delicious piece of cake I have ever eaten, and I had the leftovers for breakfast. I would love the recipe, if possible. -- B. Labrador, Johns Creek
A: This creation is not at all what we expected -- but we liked it anyway. “I have no idea why they named it Chocolate Fudge Cake,” admitted managing partner Kevin Buckley. Made from scratch and baked in huge quantities every other day, it’s hugely popular, he said. “It’s kind of cooked to a medium rare, which makes it really rich and gooey. And then we put great, rich Häagen-Dazs vanilla cream on it, which makes it even better.” The finishing touch -- fudge sauce. “It is not a low-calorie dessert; let’s put it that way,” joked Buckley. -- Deborah Geering, for the Journal-Constitution
Somewhere between a blondie brownie and chocolate chip cookies, this cake is easier to make than either of those bakers’ standards -- there’s no melting of chocolate or dropping of dough onto sheets. Just stir it all together with an electric mixer and spread it in a pan.
Hands on time: 15 minutes Total time: 1 hour Serves: 20
Ingredients:
-
2 1/2 cups all-purpose flour
1 1/2 cups chopped pecans
1 1/4 cups packed dark brown sugar
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature and very soft
5 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
Vanilla ice cream (1/4 cup per serving)
Store-bought chocolate fudge sauce (1 tablespoon per serving)
Instructions:
Preheat oven to 300 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment paper and spray again. Set aside.
In the bowl of a stand mixer, combine the flour, pecans, both sugars and salt. On low speed, blend the ingredients until no lumps of brown sugar remain, about 2 to 3 minutes. Add the butter, eggs and vanilla, and mix until well-blended, stopping to scrape down the sides of bowl once or twice. Spread into the prepared pan, smoothing the top. Sprinkle evenly with the chocolate chips. Bake 40 to 45 minutes, or until lightly browned on top and set but still slightly gooey in center (“medium rare”). Cool in pan for 30 minutes to 1 hour, then turn onto a flat surface, peel off the parchment paper and cut into squares.
To serve, heat a piece of cake in microwave for 30 seconds. Top with ice cream and fudge sauce.
In the bowl of a stand mixer, combine the flour, pecans, both sugars and salt. On low speed, blend the ingredients until no lumps of brown sugar remain, about 2 to 3 minutes. Add the butter, eggs and vanilla, and mix until well-blended, stopping to scrape down the sides of bowl once or twice. Spread into the prepared pan, smoothing the top. Sprinkle evenly with the chocolate chips. Bake 40 to 45 minutes, or until lightly browned on top and set but still slightly gooey in center (“medium rare”). Cool in pan for 30 minutes to 1 hour, then turn onto a flat surface, peel off the parchment paper and cut into squares.
To serve, heat a piece of cake in microwave for 30 seconds. Top with ice cream and fudge sauce.
Nutrition:
Per serving, with ice cream and chocolate fudge sauce: 514 calories (percent of calories from fat, 48), 6 grams protein, 62 grams carbohydrates, 2 grams fiber, 28 grams fat (13 grams saturated), 105 milligrams cholesterol, 135 milligrams sodium.
Per serving, without ice cream or chocolate fudge sauce: 375 calories (percent of calories from fat, 52), 4 grams protein, 42 grams carbohydrates, 1 gram fiber, 22 grams fat (10 grams saturated), 90 milligrams cholesterol, 79 milligrams sodium.
Per serving, without ice cream or chocolate fudge sauce: 375 calories (percent of calories from fat, 52), 4 grams protein, 42 grams carbohydrates, 1 gram fiber, 22 grams fat (10 grams saturated), 90 milligrams cholesterol, 79 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:ATL restaurant recipes
Recipes from: Stoney River Legendary Steaks