Andrea's Fudge Cake

First you may ask who Andrea is?  She was a friend of a baker for Belltown Cafe, near Pikes Market in Seattle in 1984.  In 1984 I began receiving the magazine Chocolatier!  Shortly after I signed up for a lifetime subscription and the magazine continued until 2005.  The very first issue was my favorite and it does show wear.  I found a delicious chocolate cake in this issue and have made it often.  Well I did make it often, then forgot about it until recently.  So here is my share of Andrea's Fudge Cake from Chocolatier magazine VOL 1  NO 1.  


Andrea's Fudge Cake

Ingredients:

12 oz. semisweet chocolate
5 tablespoons espresso or strong coffee
1 cup butter
2 cups sugar
6 egg yolks
1 cup flour
6 egg whites

Directions:

Preheat oven to 350 degrees.  Grease and flour a 9 inch springform pan.
Melt semisweet chocolate and espresso in double boiler, then cool.
Cream together butter and sugar.  Add egg yolks - one at a time - to the creamed mixture.  Add flour.  Beat egg whites until stiff.  Mix the chocolate into egg whites.  Fold into butter/egg/flour mixture.
Pour into prepared pan.  Bake 60-70 minutes at 350 degrees.  When done, the top will be crusty and cracked and the middle will still be slightly moist.

Glaze

This can be added to the top of the cake after it is cooled if wanted.
4 oz. semisweet or bittersweet chocolate
2 tablespoons unsalted butter.
Melt chocolate, add melted butter and whisk together.
Pour glaze over cake and spread
To decorate stencil powdered sugar over it.