San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
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1 pound Bittersweet chocolate — finely chopped
1 cup Unsalted butter — cut into
1/3 cup Strong brewed coffee
4 large Eggs — at room temp
1 1/2 cups Sugar
1/2 cup Flour
8 ounces Walnuts — chopped

Position a rack in the center of the oven and preheat to 375~. Line a 9×13″
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2″ beyond the sides of the pan. Butter the bottom and sides of the
foil-lined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring frequently,
until smooth. Cool the mixture, stirring occasionally for 10 minutes. In a
large bowl, using a handheld electric mixer set at high speed, beat the eggs
for 30 seconds, or until foamy.
Gradually add the sugar and continue to beat for 2 minutes, or until the
mixture is very light and fluffy. Reduce the mixer speed to low and gradually
beat in the chocolate mixture until just blended.
Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat
the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes,
or until the foggies are just set around the edges. They will remain moist in
the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover
the pan tightly with aluminum foil and refrigerate overnlight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large
plate and peel off the foil. Invert them again onto a smooth surface and cut
into 16 rectangles.
Makes 16 foggies.

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