Recipe: San Francisco Fudge Foggies

SAN FRANCISCO FUDGE FOGGIES

"A Foggy is a sort of a cross between a flourless chocolate cake, a brownie and fudge.

This recipe won the Grand Coco award from Chocolatier magazine.

As this recipe dates back some years, a few contemporary aids will make it easier to prepare: lining the baking pan with Reynolds brand Release aluminum foil, which keeps food from sticking; using a microwave to melt chocolate instead of the double boiler (place chocolate, butter, coffee in microwave-proof bowl; microwave at 50 percent power for one minute; stir; if not melted, microwave another 30 seconds at 50 percent, stirring at 30-second intervals, until melted); and using butter spray or cooking spray instead of
greasing baking dish with butter."

1 pound bittersweet chocolate
1 cup (2 sticks) cold unsalted butter, cut into tablespoon slices
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup all-purpose flour
8 ounces (about 2 cups) walnut halves, coarsely chopped

Position a rack in the center of oven and preheat to 375 degrees F. Line a 9-by-13-inch baking pan with a double thickness of aluminum foil or Release brand foil so that the foil extends 2 inches beyond the sides of the pan (to make a handle for lifting the bars out). Butter or butter-spray or baking-spray the bottom and sides of the foil-lined pan.

In the top of a double boiling set of hot, not simmering, water, melt chocolate, butter and coffee together, stirring frequently until smooth and chocolate is completely melted. Cool, stirring occasionally, for 10 minutes.

In large bowl, using hand-held electric mixer on high speed, beat eggs for 30 seconds or until foamy. Gradually add sugar and continue to beat for 2 minutes or until mixture is very light and fluffy. Reduce mixer speed to low and gradually mix in chocolate mixture until just blended.

Using a wooden spoon, stir in flour. Stir in walnuts. Do not overbeat mixture. Transfer batter to prepared pan.

Bake 28 to 30 minutes, or until Foggies are just set around edges. They will remain moist in the center. Cool Foggies in pan on a wire rack for 30 minutes. Cover pan tightly with aluminum foil and refrigerate overnight or for at least 6 hours.

Remove top foil and run sharp knife around edge of Foggies. Using two ends of the foil as handles, lift Foggies onto a large plate and peel off foil. Invert them again onto a smooth surface and cut into 16 rectangles.

Makes 16 bars
Source: Honolulu Star Advertiser newspaper, July 7, 2010