Andrea's Fudge Cake

Title:
Andrea's Fudge Cake

Yield:
8 Servings

Categories:
Cakes,
Chocolate,
Desserts




Ingredients:





    12 oz Semi-sweet chocolate,


          -coarse


          -y chopped


     5 ts Espresso or strong coffee


     2 c  Sugar


          -


     1 c  Butter


     6    Eggs; large, separated,


          -roo


          -temperature


     1 c  All-purpose flour


          -Confectioners sugar for


          -garn


          -sh, optional






 Position rack in center of oven and preheat to 350


 degrees. Lightly butter a 9" springform pan. Dust pan


 with flour and tap out excess. In top of double boiler


 over hot, not simmering water, melt together espresso


 and chocolate, stirring occasionally. Remove pan from


 heat and cool until tepid. In large bowl, using


 hand-held electric mixer set at medium high speed,


 cream sugar and butter together until light and


 fluffy. One at a time, add egg yolks to mixture,


 beating well after each addition. Beat in flour. In


 large grease-free bowl, using hand-held mixer at


 medium high speed, beat egg whites until they form


 stiff, shiny peaks. Fold 1/4 of the whites into


 chocolate mixture to lighten. Then fold in remaining


 whites. Fold in butter and flour mixture. Scrape


 batter into prepared pan and bake 60 to 70 minutes or


 until top is crusty and cracked and the middle is


 still slightly moist. Remove cake to wire rack to cool


 completely. Remove sides of springform pan and


 transfer cake to serving plate. If desired, place


 doily on top of cake and sprinkle with confectioners


 sugar. Remove doily to form pattern.


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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini