San francisco fudge foggies
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bittersweet chocolate -- |
| Finely chopped | ||
| 1 | cup | Unsalted butter -- cut into |
| Tablespoons | ||
| ⅓ | cup | Strong brewed coffee |
| 4 | larges | Eggs -- at room temp |
| 1½ | cup | Sugar |
| ½ | cup | Flour |
| 8 | ounces | Walnuts -- chopped |
Directions
Position a rack in the center of the oven and preheat to 375~. Line a 9x13" 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.
Recipe By :
From: The Cuisines Of Mexico By Diana K File