Fudgy Chocolate Cake
Yield
servingsPrep
30 minCook
75 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
semi-sweet chocolate
bittersweet, null, null |
|
| ½ | pound |
butter
|
|
| ½ | cup |
coffee
very strong |
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
semi-sweet chocolate
bittersweet, null, null |
|
| 226.8 | g |
butter
|
|
| 118 | ml |
coffee
very strong |
|
| 237 | ml |
sugar
|
|
| 4 | 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!!
