San Francisco Fudge Foggies

* Exported from MasterCook *

San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Bittersweet chocolate -- finely chopped
1 cup Unsalted butter -- cut into
1/3 cup Strong brewed coffee
4 large Eggs -- at room temp
1 1/2 cups Sugar
1/2 cup Flour
8 ounces Walnuts -- chopped

Position a rack in the center of the oven and preheat to 375~. Line a
9x13" baking pan with a doule thickness of aluminum foil so that the line
foil extends 2" beyond the sides of the pan. Butter the bottom and sides
of the foil-lined pan. In the top of a double boiler set over hot, not
simmering water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high speed,
beat the eggs for 30 seconds, or until foamy.
Gradually add the sugar and continue to beat for 2 minutes, or until the
mixture is very light and fluffy. Reduce the mixer speed to low and gradually
beat in the chocolate mixture until just blended.
Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat
the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes,
or until the foggies are just set around the edges. They will remain moist in
the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover
the pan tightly with aluminum foil and refrigerate overnlight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large
plate and peel off the foil. Invert them again onto a smooth surface and cut
into 16 rectangles.
Makes 16 foggies.



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