2. Chocolate Fudge Cake Recipe - Descriptive Version   

Ingredients:

6 oz. unsweetened chocolate
6 Tbsp. strong-brewed coffee
1 Tbsp.  pure vanilla extract
3/4 pound (3 sticks) butter at room temp.
1 pound dark brown sugar
1 c. granulated sugar
6 large eggs
1 c. sifted all-purpose flour
Confectioner's sugar for decorating
1 c. heavy cream, whipped (optional)

Directions:

• Adjust the rack to the center of the over.  Butter a 10-inch springform pan. 
• Preheat the oven to 350 degrees. 
• In a double boiler, over simmering water, melt the chocolate with the coffee.
• Remove from heat.  
• When slightly cool, stir in the vanilla.  (The melted chocolate and coffee may form a thick paste, but it incorporates easily into the batter when added.) 
• In the large bowl of an electric mixer, cream the butter with the brown and white sugars until light and fluffy. 
• Separate the eggs carefully, placing the whites in a large bowl. 
• Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition.
• Add the chocolate mixture to the batter and mix well. 
• Stir in the flour, mixing only until incorporated.  Using clean, dry beaters, beat the egg whites until stiff and glossy but not dry. 
• Gently fold the beaten egg whites into the chocolate mixture, handling them carefully in order not to deflate the egg whites. 
• Fold only until no white streaks remain.
• Gently turn the batter into the prepared springform pan. 
• Smooth the top with a spatula. 
• Place in the preheated oven, and bake for one hour or until the top springs back when lightly touched. 
• Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening. 
• Place the pan on a rack to cool. 
• When completely cool, store covered in the baking pan until ready to serve. 
• A plastic bag, tightly closed provides excellent storage. 
• *Do not refrigerate!*
• At serving time, remove the sides of the springform pan and place the cake on a 12-inch cake platter. 
• Dust the top lightly with confectioners' sugar.  (For a nice effect, you can place a lace doily or stencil on top of the cake and then dust with the sugar over that.  Carefully remove the doily or stencil and voila! instant masterpiece!) 
• Top each portion with a dollop of cream.

Notes:

Bake this cake at least two days before you plan to use it.  The flavor and texture improve on standing.   It's time-consuming to prepare, but well worth it!