Cindi - HappyMamatoThree wrote:

> That sounds lovely. Recipe perhaps? I am in the process of making cold oven
> pound cake to follow our roast for dinner.

Here are my rather abbreviated notes. Hopefully it's clear
enough. Let me know if it's not.

In today's version I also added 1 C white chocolate chips.

Chocolate Brownie Puddle Cake
(Brownie with ganache puddles)
From "Pie and Pastry Bible"

Cake:

1 C toasted pecans
14 T butter
3 oz bittersweet chocolate
1/2 C + 2 t cocoa powder
1 C + 3 T sugar
3 eggs
2 t vanilla extract
3 oz cream cheese
1/2 C AP flour
pinch salt

Ganache:

2 oz bittersweet chocolate
1/3 C heavy cream

Can use a 9 1/2 inch tart pan or an 8x8 inch
brownie pan.

Preheat oven to 325 F

Melt the chocolate and butter, then mix in the cocoa and
the sugar. Beat in the eggs and vanilla. Add the cream cheese,
beating until only small bits remain. Add the salt and flour
and mix just until the flour is moistened. Add the nuts.

Fill pan and bake until set, about 30-35 minutes. A toothpick
inserted one inch from the border should come out clean.

Before it cools completely, use the handle of a wooden spoon
to make holes in the cake at roughly 1 inch intervals.

Using a squeeze bottle, fill each hole in the cake with
ganache. You might want to let it settle a bit then top
them off again.

--
Reg