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Andrea's Fudge Cake
* Exported from MasterCook II *
Andrea's Fudge Cake
Recipe By : Belltown Cafe, Seattle via Chocolatier Magazine
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Chocolate
Chocolate Desserts Desserts
Amount Measure Ingredient -- Preparation Method
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12 ounces semisweet chocolate
5 tablespoons espress or strong coffee
1 cup butter
2 cups sugar
6 egg yolks
1 cup flour
6 egg whites
Chocolate Glaze
4 ounces semisweet chocolate or bittersweet
2 tablespoons unsalted butter -- melted
1. Preheat oven to 350F. Prepare 9" greased & floured springform or
removable bottom pan. (I use cocoa instead of flour)
2. Melt semiwseet chocolate & espresso in double boiler. Cool. (I stick
mine the the frig for about 15 - 30 minutes)
3. Cream together butter & sugar
4. Add yolks - one at a time to butter & sugar mixture.
5. Add flour to butter & sugar mixture. Mixing well
6. Beat egg whites stiff
7. Mix cooled chocolate into egg whites. Fold this into butter/egg/flour
mixture.
8. Pour into pan. Bake 60-70 minutes. Top will be crusty & cracked. Middle
will still be slightly moist.
GLAZE
1. Melt chocolate in top of double boiler over hot water.
2. Whisk in melted butter
3. Pour over cake
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Serving Ideas : Serve hot with good quality ice cream.
NOTES : Don't overbake. Underbaked you will have a sort of runny fudgy
chocolaty middle that is PERFECTLY acceptable. In fact a lot of my friends
prefer it that way. Overbaked it will become hard.
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