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1870 Flourless Fudge Cake

1870 Flourless Fudge Cake

5 Hr(s)
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1 serving
Original recipe yields 1 serving
7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 Tablespoon pure vanilla extract
1 Tablespoon espresso
3 Tablespoons Kahlua
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Let's Make It
1
Preheat oven to 300 degrees F. Grease & flour a 10-inch springform pan. Place egg whites & sugar in a mixer & whip into firm peaks.
2
Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, and Kahlua. Add chocolate butter mixture to the egg white mixture, gently folding until smooth.
3
Pour into prepared cake pan & bake on center rack for 40 minutes.
4
Remove from oven. Wait 5 minutes & press sides down so the top of the cake is even. Cool & refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries & vanilla ice cream if desired.
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