Side Pannel
San Francisco Fudge Foggies
San Francisco Fudge Foggies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Chocolate
Ingredients List
- 1 lb Bittersweet chocolate --
- Finely chopped
- 1 c Unsalted butter -- cut into
- Tablespoons
- 1/3 c Strong brewed coffee
- 4 lg Eggs -- at room temp
- 1 1/2 c Sugar
- 1/2 c Flour
- 8 oz 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.
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.
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