Andrea’s Fudge Cake

• 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.