Drizzled Fudge Cakes

RECIPE FROM DINING IN

You’ll love this intensely delicious chocolate flavor!

YIELDS 3 DOZEN

•1 12-oz (340-g) pkg semisweet chocolate, chopped
•2 cups flour
•¾ cup cocoa powder
•1 tsp baking soda
•¼ tsp salt
•1 cup (2 sticks) margarine
•1½ cups dark brown sugar
•3 eggs, room temperature
•2 tsp vanilla extract

DRIZZLE

•4 oz (110 g) white chocolate
•1 tsp oil

Preheat oven to 300°F (150°C). In a double boiler over low heat, melt the chocolate and set it aside to cool. Combine flour, cocoa, baking soda, and salt. In a separate bowl, cream together margarine and sugar. Beat in eggs and vanilla until just combined. Blend in cooled semisweet chocolate and then flour mixture until just combined.

Drop dough by rounded tablespoonfuls, 2 inches (5 cm) apart, onto an ungreased cookie sheet. Bake for about 20 minutes or until set. Cool completely before adding the drizzle. For the drizzle: In a double boiler, melt the white chocolate with the oil. Mix. Cool slightly. Dip a fork into the melted white chocolate and drizzle a zigzag pattern over the cookies.

(Originally featured in Family Table, Issue 717)