Fudge Cake, Andrea'a

By MarieR

9-inch spring form pan

Ingredients

• 12 ounces semisweet chocolate, good grade
• 2 tablespoons dry instant coffee
• 1 cup (2 sticks) butter
• 2 cups sugar
• 6 large egg yolks
• 1 cup flour
• 6 large egg whites
• Glaze frosting
• 4 ounces semisweet chocolate
• 2 tablespoons butter, unsalted melted
• confectioner's sugar optional

Details

Servings 1
Preparation time 10mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350 degrees F.
Prepare 9-inch springform pan or pan with removable bottom by greasing and flouring.
Melt semisweet chocolate and liquid coffee in top of double boiler, then cool.
Cream together the butter and sugar.
Beat the egg yolks one at a time into the creamed mixture.
Add flour.
Beat egg whites until stiff.
Mix the chocolate into the egg white mixture. Fold into the butter/flour mixture.
Pour into the prepared pan. Bake 60-70- minutes at 350 degrees F. When done, the top will be crusty and cracked and the middle will be slightly moist.
Prepare the glaze:
Melt the chocolate, whisk in the butter.
Set cake on serving plate. Pour glaze over cake and smooth the top if necessary.
For design: After glaze is set, place doily on top and sift confectioner's sugar over doily. Carefully remove the doily.