Fudge Cake 2
Ingredients
12 ounces semi-sweet chocolate, coarsely chopped
5 tsp. espresso or strong coffee
2 C.
2 C. sugar
1 C. butter
6 eggs, separated, room temperature
1 C. all-purpose flour
Confectioners sugar for garnish, optional
Cooking Instructions
Position the rack in center of oven and preheat to 350. Lightly butter a 9-inch 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 the 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 greasefree 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 60-70 minutes or until top is crusty and cracked and the middle is until 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)