Chocolate Fudge Cake
as
long as it isn't a
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Bake this cake at least 2 days before serving. A rich dense
cake
that improves in taste and texture upon standing.
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6 oz. unsweetened chocolate
6 Tbsp. strong, brewed coffee
1 Tbsp. vanilla extract
3/4 lb. butter at room temperature (3 sticks)
1 lb. dark brown sugar
1 c. granulated sugar
1 c. flour
6 large eggs
Confectioners' sugar
Whipped heavy cream, optional
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1. Place baking rack in center of oven and preheat to 350
degrees.
Butter a 10 in. springform pan.
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2. In double boiler, over simmering water, melt chocolate with
coffee.
Remove from heat and when slightly cool, add vanilla. Stir.
The melted chocolate and coffee may form a thick paste, but in
incorporates easily into the batter when added.
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3. In large bowl cream butter, brown and white sugars with
hand held
or standing mixer. Beat until light and fluffy.
-
4. Add yolks one at a time to sugar mixture, beating well after
each addition.
5. Add chocolate mixture to batter and mix well. Stir
in flour mixing only
until incorporated.
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6. Beat egg whites until stiff and glossy. Fold into
chocolate mixture, being careful
not to deflate egg whites.
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7. Turn batter into prepared springform pan. Smooth top with
spatula. Bake for
one hour or until top springs back when lightly touched.
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8. Remove from oven and cover top of cake with aluminum foil
to keep
top from hardening.
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9. When cake is cool, store covered in baking pan until ready to
serve.
Do not refrigerate.
-
10. At serving time, remove sides of springform pan and place
cake on platter.
Dust the top lightly with confectioners' sugar. Top each
portion, if desired, with
a dollop of whipped cream
Yield: 12 servings
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