Recipe#4024

Title: Chocolate Fudge 06

rec.food.recipes archive

Bake this cake at least two days before you plan to use it.  The flavor
 and texture improve on standing.   
 6 oz unsweetened chocolate
 6 Tbsp strong-brewed coffee
 1 Tbsp  pure vanilla extract
 3/4 pound (3 sticks) butter at room temperature
 1 pound dark brown sugar
 1 c. granulated sugar
 6 large eggs
 1 c. sifted all-purpose flour
 Confectioner's sugar for decorating
 1 c. heavy cream, whipped (optional)
 Adjust the rack to the center of the over.  Butter a 10-inch
 springform pan.  Preheat the oven to 350 degrees.
 In a double boiler, over simmering water, melt the chocolate with
 the coffee.  Remove from heat.  When slightly cool, stir in the
 vanilla.
 In the large bowl of an electric mixer, cream the butter with the
 brown and white sugars until light and fluffy.  Separate the eggs
 carefully, placing the whites in a large bowl.  Add the egg yolks
 one at a time to the butter-sugar mixture, beating well after each
 addition.  Add the chocolate mixture to the batter and mix well.
 Stir in the flour, mixing only until incorporated.
 Using clean, dry beaters, beat the egg whites until stiff and glossy
 but not dry.  Gently fold the beaten egg whites into the chocolate
 mixture, handling them carefully in order not to deflate the egg
 whites.  Fold only until no white streaks remain.
 Gently turn the batter into the prepared springform pan.  Smooth
 the top with a spatula.  Place in the preheated oven, and bake for
 one hour or until the top springs back when lightly touched.  Remove
 the pan from the oven and cover the top of the cake with aluminum
 foil to keep it from hardening.  Place the pan on a rack to cool.
 When completely cool, store covered in the baking pan until ready
 to serve.  Do not refrigerate!
 At serving time, remove the sides of the springform pan and place
 the cake on a 12-inch cake platter.  Dust the top lightly with
 confectioners' sugar.  For a nice effect, place a lace doily or
 stencil on top of the cake and then dust with the sugar over that.
 Top each portion with a dollop of cream.