Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free Ingredients:
1 lb best lindt semisweet chocolate (70 % cocoa butter) |
1 lb unsalted butter |
1 cup granulated sugar |
1 cup premium melitta hot brewed coffee |
8 large eggs |
1/2 cup whipped cream (to garnish) |
Directions:
1. In a large saucepan add sugar, chocolate, coffee and butter.
2. Stirring constantly, heat until melted and dissolved.
3. Remove from stove and place in a large mixer bowl.
4. Whisk the eggs.
5. Slowly very slowly, add the eggs into the warm chocolate mixture.
6. Beat on low speed until Just blended.
7. Pour into a foil buttered lined 9 inch spring form pan.
8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
9. Remove to a cooling rack.
10. Cool thoroughly.
11. Then place into the refrigerator.
12. Slice next day, garnishing with whipped cream.
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