Recipe courtesy of Ree Drummond
Mexican Chocolate Sundae
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2438
- Total Fat
- 149 g
- Saturated Fat
- 93 g
- Carbohydrates
- 286 g
- Dietary Fiber
- 20 g
- Sugar
- 210 g
- Protein
- 24 g
- Cholesterol
- 513 mg
- Sodium
- 1331 mg
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2438
- Total Fat
- 149 g
- Saturated Fat
- 93 g
- Carbohydrates
- 286 g
- Dietary Fiber
- 20 g
- Sugar
- 210 g
- Protein
- 24 g
- Cholesterol
- 513 mg
- Sodium
- 1331 mg
Ingredients
Cinnamon Hot Fudge Sauce:
Directions
Special equipment:
4 ovensafe 6-inch skillets- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
- Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
- Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
Cinnamon Hot Fudge Sauce:
Yield:
About 2 quarts
- Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)
