Baked Fudge Cake

This cake is rich! Just like fudge, you can only eat a little at a time. This cake is very unique because of the flavor, texture, and how easy it is to prepare. The finished cake is firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center. Very impressive!!

Steps

Preheat oven to 425f.

Butter a 9-inch springform pan.

Line bottom with round cut-out of waxed paper and butter the paper.

In a large sauce pan over medium-low heat , melt chocolate and butter together , stirring until chocolate is about half melted.

Remove pan from heat , and stir until chocolate is melted and mixture is smooth.

Set aside to cool for a few minutes.

Meanwhile , in a large mixing bowl , begin beating eggs at medium-low speed until frothy , then raise speed to high and beat eggs until they are light in color , thick , fluffy , and tripled in volume , about 5 minutes.

Beat in flour and espresso powder.

Stir about 1 / 4 of egg mixture into chocolate to lighten it , then fold the chocolate mixture into the eggs in mixing bowl.

Spoon the batter into prepared pan.

Bake for 17 minutes.

Cool the pan on a rack for about 10 minutes , then refrigerate until firm enough to cut , about 30 minutes.

Shortly before serving , whip the cream to firm peaks.

Cut the cake and .

Ingredients

semisweet chocolate, unsalted butter, eggs, all-purpose flour, instant espresso, heavy cream