1 lb. bittersweet chocolate, coarsely chopped
1 c. (2 sticks) unsalted butter, cut into Tbsp.
1/3 c. strong coffee
4 large eggs (at room temperature)
1 1/2 c. granulated sugar
1/2 c. all-purpose flour
2 c. walnuts, coarsely chopped
Position a rack in the center of the oven and preheat 375 degrees.
Line a 9 x 13 baking pan with aluminum foil so that the foil
extends 2-inches beyond the two long sides of the pan. Butter the
bottom and sides.
In the top of a double boiler over hot, not simmering, water,
melt the chocolate and butter with the coffee. Stir until smooth.
Remove from water and cool the mixture, stirring occasionally, for
10 minutes or until tepid.
In a large bowl, beat the eggs for 30 seconds at high speed or
until foamy. Gradually add the sugar and continue to beat for 2
minutes or until the mixture is light. Reduce the mixer speed and
add the chocolate mixture until well blended. Stir in the flour
with a wooden spoon and then use the same spoon to stir in the
walnuts. Do not overbeat. Scrape the batter into the prepared pan
and spread evenly. Bake 28 to 30 minutes or until Foggies are
just set around the edges. They will be 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 overnight
or at least 6 hours. Remove the foil and run a knife around the
edges of the Foggies.
Using the two ends of the foil as handles, lift the Foggies
out of the pan and invert them onto a large plate. Carefully peel
off the foil and then invert them again onto a smooth surface and
cut into 16 triangles.
Note: This is the first cake to fly in space and the only one
we use. This is from Marcia Ivins, an astronaut who loves to bake
and is great at it.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
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