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
YIELD: 1 9inch spring form
UNITS: US
INGREDIENTS
Nutrition- 1lb best lindt semisweet chocolate (70 % cocoa butter)
- 1
- 1cup granulated sugar
- 1cup premium melitta hot brewed coffee
- 8large eggs
- 1⁄2cup 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.