1 c Sugar
1 c Flour
2 Sticks soft butter
1/4 c Strong coffee
6 Eggs
12 oz Bittersweet chocolate,
Melted and cooled
Whipped cream:
1 c Heavy whipping cream
2 tb Sugar
1 ts Vanilla extract
Have one 10 x 2-inch deep pan, buttered and the bottom lined with a
round of parchment or buttered waxed paper.
Preheat oven to 325 degrees and set a rack in the middle level.
Combine sugar, flour and butter in mixer bowl with paddle. Beat on
first speed 3 minutes. Whisk coffee and 3 of the eggs into the
chocolate. Add to bowl and mix on first speed 1 minute. Stop, scape
bowl and paddle, and beat on second speed 3 minutes. Scrape again.
Add remaining eggs and beat 1 minute on second speed. Stop, scrape
and beat for 1 more minute.
Pour into prepared pan and bake about 45 to 55 minutes. Cool in pan,
then turn out and refrigerate. To finish, spread top with whipped
cream.
Yield: One 10-inch cake, about 12 servings.
COOKING LIVE SHOW #CL9031
All recipes courtesy of Nick Malgieri
Fudge cake batter:
Yields
4 servings
