RECIPE TITLE "Baked Fudge
Cake" Author: Short & Sweet by Melanie Barnard
1 pound (2-2/3
cups) semisweet chocolate chips or chopped semisweet chocolate,
4 large eggs, at room temperature,
2 tablespoons all-purpose
2 teaspoons instant espresso or coffee powder,
1 cup heavy cream,
chilled, for garnish
- Preheat the oven
to 425 degrees. Butter a 9-inch springform pan. Line the bottom with a
round of waxed or parchment paper and butter the paper.
- In a medium saucepan
over medium-low heat, melt the chocolate and butter together, stirring
until the chocolate is about half-melted. Remove the pan from the heat
and stir until the mixture is melted and smooth. Set aside to cool a few
- Meanwhile, in a large
mixing bowl, with an electric mixer, begin beating the eggs at medium
low speed until frothy, then raise the speed to high and beat until the
eggs are light in color, thick, fluffy, and almost tripled in volume,
about 5 minutes. Beat in the flour and espresso or coffee powder. Stir
about one-fourth of the egg mixture into the chocolate to lighten it,
then fold the chocolate mixture into the eggs.
- Spoon the batter
into the prepared pan. Bake for 17 minutes. Cool the pan on a rack for
about 10 minutes, then refrigerate until just firm enough to cut, about
30 minutes. At this point, the cake will be firm and fudgy about one third
of the way to the center, and the center will be softly set like a mousse.
(The dessert can be refrigerated for up to 5 days or frozen for up to
1 month.) Serve at cool room temperature or slightly chilled. Shortly
before serving, whip the cream to firm peaks. Cut the dessert into slim
wedges and place a dollop of whipped cream alongside each serving.
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