12 oz semi-sweet chocolate, coarse y chop, ped
5 tsp espresso or strong coffee
2 cup sugar
1 cup butter
6 eggs, large, separated, roo tem
1 cup all-purpose flour confectioners sug, ar for g
Directions
Position rack in center of oven and preheat to 350 degrees. Lightly
butter a 9" springform pan. Dust pan with flour and tap out excess.
In top of double boiler over hot, not simmering water, melt together
espresso and chocolate, stirring occasionally. Remove pan from heat
and cool until tepid. In large bowl, using hand-held electric mixer
set at medium high speed, cream sugar and butter together until light
and fluffy. One at a time, add egg yolks to mixture, beating well
after each addition. Beat in flour. In large grease-free bowl, using
hand-held mixer at medium high speed, beat egg whites until they form
stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to
lighten. Then fold in remaining whites. Fold in butter and flour
mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or
until top is crusty and cracked and the middle is still slightly
moist. Remove cake to wire rack to cool completely. Remove sides of
springform pan and transfer cake to serving plate. If desired, place
doily on top of cake and sprinkle with confectioners sugar. Remove
doily to form pattern. Converted by MMCONV vers. 1.40
Servings: 8 servings
Andrea's Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fudge
The History of Recipes
Recipes as an idea can be tracked back into the distant past, at least as far into history as the Egyptians, and possibly even further than that. However, generally, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef recounts how the ancient Romans made use of a good variety of herbs, including some familiar names like thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices prompted a surge in manuscripts on cooking, most of which are kept safe in private cookery archives. When we get to the 20th century, recipe publications were in great demand, due to more people being able to read, people having more free time and being a little richer. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Andrea's Fudge Cake recipe.
