Recipe: McCall's Baked Fudge Cake

MCCALL'S BAKED FUDGE CAKE

1 lb semisweet chocolate chips
10 tablespoons unsalted butter
4 large eggs
2 tablespoons flour
2 teaspoons instant espresso or instant coffee powder
whipped cream (optional, to serve)

Preheat oven to 425 degrees F. Butter a 9-inch springform pan. Line bottom with waxed paper; butter paper.

In medium saucepan, over medium-low heat melt chocolate and butter, stirring. Remove from heat; let cool slightly.

Meanwhile, in large bowl, with electric mixer, beat eggs on medium-low speed until frothy. Increase to high; beat until light fluffy and almost tripled in volume, about 5 min. Beat in flour and espresso. Stir about 1/4 egg mixture into chocolate mixture, then fold chocolate mixture into egg mixture. Scrape batter into prepared pan.

Bake 17 minutes until top looks firm. Cool cake in pan on rack 10 minutes then refrigerate 30 minutes, just until firm enough to cut. (Cake will be firm and fudgy around outer third, but center will be soft, like a mousse.)

TO SERVE:
Slice into 8 wedges. Serve at room temperature or slightly chilled. Top with whipped cream, if desired.

Servings: 8
Source: McCalls magazine, March 2000