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Baked Fudge is difficult to explain, but I eat it all the time so let me try: Crusty, set upper crust … soft, but definitely not runny, filling. It really is the best of both worlds: chocolatey, but tastes like cake batter, but not as runny … but warm and delicious.
I’m sorry, but that’s the only way I know how to describe it.
Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.