Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1 9inch spring form
ingredients
- 1 lb best lindt semisweet chocolate (70 % cocoa butter)
- 1 lb unsalted butter
- 1 cup granulated sugar
- 1 cup premium melitta hot brewed coffee
- 8 large eggs
- 1⁄2 cup whipped cream (to garnish)
directions
- In a large saucepan add sugar, chocolate, coffee and butter.
- Stirring constantly, heat until melted and dissolved.
- Remove from stove and place in a large mixer bowl.
- Whisk the eggs.
- Slowly very slowly, add the eggs into the warm chocolate mixture.
- Beat on low speed until Just blended.
- Pour into a foil buttered lined 9 inch spring form pan.
- Bake 1 hour at 350 degrees, or just until ALMOST SET.
- Remove to a cooling rack.
- Cool thoroughly.
- Then place into the refrigerator.
- Slice next day, garnishing with whipped cream.
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Reviews
-
Your recipes bring on rave reviews at my house. I used semi sweet chocolate and a cup of my favorite brewed coffee. I managed to get the "to until almost set" just right. Luckily I had a little sample before serving or I would not be able to attest to it's wonderful taste. It was like gone! Thank you Andy Pandy for a recipe I'll be using for those special occasion desserts.
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.