Andrea’s Fudge Cake
This is one of Grandma’s favorite cakes. Rumor has it this was the recipe that Grandpa Joel bought from the base bake sale in Okinawa, Japan.
Ingredients
CAKE INGREDIENTS:
- 12 ounces semisweet chocolate chips
- 5 Tablespoons strong coffee
- 2 cups sugar
- 1 cup butter 2 sticks
- 6 large eggs separated
- 1 cup flour
GLAZE INGREDIENTS:
- 4 ounces semisweet chocolate
- 2 tablespoons butter melted
Instructions
- Butter a 9-inch springform cake pan and dust with flour. Shake out excess.
- In top of a double boiler over hot, not boiling, water melt the chocolate and espresso, stirring occasionally.
- Remove from heat and cool until tepid.
- In a large bowl (or mix master) cream together the sugar and butter until light and fluffy.
- Add egg yolks one at a time beating well after each addition.
- Add flour.
- In large greased free bowl beat egg whites until they form stiff shiny peaks.
- Fold a quarter of the egg whites into the chocolate mixture to lighten. Then fold in the remaining egg whites.
- Fold in the butter and flour mixture. Scrape batter into prepared pan.
- Bake for 60 – 70 minutes or until the top is crusty and cracked and the middle is still slightly moist.
- Remove the cake to a wire rack to cool completely. Then spread with chocolate glaze.
GLAZE INSTRUCTIONS:
- Melt chocolate in a double boiler over hot, not boiling, water. Whisk in melted butter.
Notes
Center rack in the center of the oven.
Preheat oven to 350 degrees
Preheat oven to 350 degrees