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Fudgy Chocolate Cake

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Submitted by hwt2u

YIELD

servings

PREP

30 min

COOK

75 min

READY

9 hrs

Ingredients

8 231.2
OUNCES ML/G SEMI-SWEET CHOCOLATE
bittersweet, null, null
½ 226.8
POUND G BUTTER
½ 118
CUP ML COFFEE
very strong
1 237
CUP ML SUGAR
4 4
LARGE LARGE EGGS

Directions

Prepare a 9 inch cake pan with a circle of buttered parchment paper.

Wrap the outside of the pan in foil to prevent batter seepage.

Preheat oven to 300℉ (150℃).

Melt together the chocolate, butter and coffee.

Either melt in the microwave or slowly over hot water in double boiler.

When smooth and shiny, add sugar and mix well.

Whisk in the eggs, one at a time until completely blended.

Pour batter into prepared pan and place in the center of the preheated oven.

Bake 1 hour and 15 minutes.

The top will be covered with a crust, but the center will be soft and appear undone.

Cool in pan to room temp, then refrigerate in pan overnight or longer.

Cake will solidify into fudgelike consistency.

To remove from pan, loosen edges of pan and invert on plate.

Reinvert on another plate.

Press back any loosened pieces.

To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls.

If you like, spread with raspberry jam before covering with whipped cream.

There is NO FLOUR in this cake!!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 873 66% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 402mg 17%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 10%
Sugars g
Protein 17g
Vitamin A 33% Vitamin C 0%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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