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San Francisco Fudge Foggies
Author/Submitted by:
Servings: 8
Categories:
Chocolate
/
Cookies
/
Desserts
/
Fudge
Ingredients: 1
lb
Bittersweet chocolate --
Finely chopped 1
c
Unsalted butter -- cut into
Tablespoons 1/3
c
Strong brewed coffee 4
lg
Eggs -- at room temp 1 1/2
c
Sugar 1/2
c
Flour 8
oz
Walnuts -- chopped
Directions:
Position a rack in the center of the oven and preheat to 375~. Line a
9x13" baking pan with a doule thickness of aluminum foil so that the
line foil extends 2" beyond the sides of the pan. Butter the bottom
and sides of the foil-lined pan. In the top of a double boiler set
over hot, not simmering water, melt the chocolate, butter and
dissolved coffee, stirring frequently, until smooth. Cool the
mixture, stirring occasionally for 10 minutes. In a large bowl, using
a handheld electric mixer set at high speed, beat the eggs for 30
seconds, or until foamy. Gradually add the sugar and continue to beat
for 2 minutes, or until the mixture is very light and fluffy. Reduce
the mixer speed to low and gradually beat in the chocolate mixture
until just blended. Using a wooden spoon, stir in the flour. Stir in
the walnuts. Do not overbeat the mixture. Transfer the batter to the
prepared pan. Bake for 28-30 minutes, or until the foggies are just
set around the edges. They will remain moist in the center. Cool the
foggies in the pan on a wire rack for 30 minutes. Cover the pan
tightly with aluminum foil and refrigerate overnlight or for at least
6 hours. Remove the top foil and run a sharp knife around the edge of
the foggies. Using two ends of the foil as handles, lift the foggies
onto a large plate and peel off the foil. Invert them again onto a
smooth surface and cut into 16 rectangles. Makes 16 foggies.
Recipe By :
From: The Cuisines Of Mexico By Diana K
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