Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre
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I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free
- Ready In:
- 1hr 10mins
- 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)
- 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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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.Reply