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Name: Fudgy Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar; 1/2 c Coffee; very strong; 8 oz Bittersweet chocolate; 1/2 lb Butter; 4 Eggs

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INGREDIENTS

1 c Sugar
1/2 c Coffee; very strong
8 oz Bittersweet chocolate
1/2 lb Butter
4 Eggs

Servings

INSTRUCTIONS

Prepare a 9" 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~. 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. Wisk 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 solidfy into solid 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!!

NOTES

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Fudgy Chocolate Cake

1 c Sugar
1/2 c Coffee; very strong
8 oz Bittersweet chocolate
1/2 lb Butter
4 Eggs

Prepare a 9" 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~. 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.  Wisk 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 solidfy into solid 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!!

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Nutrition

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Serving Size: 1 Serving (2278g)
Recipe Makes: 1 Servings

Calories: 8077
Calories from Fat: 4811 (60%)

Amt Per Serving		% DV

	Total Fat 534.5g	713 %
	Saturated Fat 303.8g	1519 %
	Monounsaturated Fat 155.8g
	Polyunsanturated Fat 29.6g
Cholesterol 5205.2mg		1602 %
Sodium 4037.3mg		139 %
Potassium 2278.5mg		60 %
Total Carbohydrate 749.2g		220 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 736g
Protein 139.1g		199 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8077

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