First Prize Chocolate Fudge Cake
Yield
servingsPrep
20 minCook
65 minReady
85 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 5 | tablespoons |
water
|
|
| 2 | tablespoons |
instant coffee
powder |
*
|
| 1 ½ | cups |
butter
or margarine, softened |
|
| 2 | cups |
sugar
granulated |
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 75 | ml |
water
|
|
| 3E+1 | ml |
instant coffee
powder |
*
|
| 355 | ml |
butter
or margarine, softened |
|
| 473 | ml |
sugar
granulated |
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Lots of chocolate chips but only a small amount of dry ingredients were used in this award-winning recipe.
To achieve just the right texture, chill the cake overnight before serving.
Heat the oven to 350℉ (180℃). Butter 9-inch springform pan. Wrap outside of pan securely with foil.
Heat chocolate with water and coffee powder in saucepan melted.
Cool to room temperature.
- Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy, 5 minutes.
Beat in egg yolks one at time, beating well after each.
At low speed, gradually beat in flour.
Stir in cooled chocolate mixture.
- In clean bowl, beat egg whites until foamy. Gradually increase speed and beat until stiff but not dry.
Fold into chocolate mixture.
- Pour into prepared pan. Bake 60 to 65 minutes, until toothpick inserted in cake about 1 inch from side comes out clean.
(Top may crack.) Cool in pan on rack. Cover and refrigerate overnight.
- Remove side of pan. Sift confectioners' sugar lightly over top of cake.
Makes 14 to 16 servings.
