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Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre

I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free

Ready In:
1hr 10mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@andypandy
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@andypandy
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"I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free"
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  1. Gerry
    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
  2. andypandy
    I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free
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