ok, this isn't about the beatles......and it's not actually about soup either.....but it's kind of about soup. chocolate soup. if God had intended us to be thin, He would not have invented these ingredients.....
it's also about ellen & sarah & jennifer & jane & their passion for chocolate & the night we invented chocolate soup.
it was a good & memorable night. chocolate soup is a wonderful thing....at least on a blustery winter night when four 16- year -old -best friends & a LOT of cocoa & bittersweet chocolate & butter & sugar & good vanilla & chocolate chips & cream & imagination are involved. these girls love chocolate- they ADORE chocolate- one of them whose name (jane) i will not mention is fanatical about chocolate. it was a night when brownies or chocolate chip cookies or hot fudge sauce or fondue just would not do- it HAD to be something extra- especially chocolate. something ridiculous. and so, the idea of chocolate soup was invented. now, i have an extensive cookbook collection- maybe numbering in the hundreds....and not one of them had a recipe for chocolate soup, not that we looked or anything, but it was such a good idea-that didn't stop us.......
basically, we made a wonderful buttery, chocolatey baked fudge (we may have added a big handful of bittersweet chocolate pieces- i don't remember due to the chocolate coma which clouded my memory) which we underbaked & then added a criminal amount of hot fudge sauce (recipe will get in the blog soon, i promise) & cream & it was just insane.....insane.
here's the basic deal, if you want to give it a try.......i was reminded of this because i've been meaning to write a new snackmom blog entry for quite some time & the girls are all over at our house tonight so, ellen & i whipped up a big pan of baked fudge a couple of hours ago.....it's almost gone.....lock the door & give me a spoon.
*baked fudge* (aka: chocolate soup)
4 eggs, well beaten
2 cups sugar
1/2 cup flour
1/2 cup cocoa
1 cup melted butter (yes, you read that right- not one, but TWO sticks of butter)
1/2 cup chopped pecans
2 tsp. vanilla
1/4 tsp. salt
beat eggs with the dry ingredients until well blended...mix in the butter...stir in the vanilla & pecans & mix thoroughly...pour into a 9x9 inch pan...create a waterbath by setting the pan in another ovenproof dish of boiling water...bake at 325* for 45 minutes-do not overbake- but do try underbaking to get the soup effect.....serve with an arterio-gram.....recipe is based on one taken from "Stir-Ups" , a wonderful cookbook published in 1982 by the junior welfare league of enid, ok....try to find a copy, though it may be out of print..... it's a good one, catchy name, too, for a western oklahoma cookbook:) yeehaw!
-the snackmom
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