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Make Ahead Chocolate Fudge Cake




Source of Recipe


Internet


Recipe Introduction


Bake this cake at least two days before you plan to use it. The flavor
and texture improve on standing. It's time-consuming to prepare, but
well worth it!



List of Ingredients




6 oz. unsweetened chocolate
6 Tbsp. strong-brewed coffee
1 Tbsp. pure vanilla extract
3/4 pound (3 sticks) butter at room temp.
1 pound dark brown sugar
1 c. granulated sugar
6 large eggs
1 c. sifted all-purpose flour
Confectioner's sugar for decorating
1 c. heavy cream, whipped (optional)


Recipe



Adjust th rack to the center of the over. Butter a 10-inch springform
pan. Preheat the oven to 350 degrees. In a double boiler, over
simmering water, melt the chocolate with the coffee. Remove from heat.
When slightly cool, stir in the vanilla. (The melted chocolate and coffee
may form a thick paste, but it incorporates easily into the batter when
added.) In the large bowl of an electric mixer, cream the butter with
the brown and white sugars until light and fluffy. Separate the eggs
carefully, placing the whites in a large bowl. Add the egg yolks one
at a time to the butter-sugar mixture, beating well after each addition.
Add the chocolate mixture to the batter and mix well. Stir in the flour,
mixing only until incorporated. Using clean, dry beaters, beat the egg
whites until stiff and glossy but not dry. Gently fold the beaten egg
whites into the chocolate mixture, handling them carefully in order not
to deflate the egg whites. Fold only until no white streaks remain.
Gently turn the batter into the prepared springform pan. Smooth the top
with a spatula. Place in the preheated oven, and bake for one hour or
until the top springs back when lightly touched. Remove the pan from
the oven and cover the top of the cake with aluminum foil to keep it
from hardening. Place the pan on a rack to cool. When completely
cool, store covered in the baking pan until ready to serve. A plastic
bag, tightly closed provides excellent storage. *Do not refrigerate!*
At serving time, remove the sides of the springform pan and place the
cake on a 12-inch cake platter. Dust the top lightly with confectioners'
sugar. (For a nice effect, you can place a lace doily or stencil on top
of the cake and then dust with the sugar over that. Carefully remove the
doily or stencil and voila! instant masterpiece!) Top each portion with
a dollop of cream.