Fudgy Wudgy Recipe

Ingredients
<br>- 10 ounces semisweet chocolate, chopped
<br>- 5 tablespoons finely ground espresso beans
<br>- 1 ½ cups sugar
<br>- 1 cup unsalted butter, softened
<br>- 6  egg yolks
<br>- 1 cup all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1 pinch salt
<br>- 1 pinch ground cinnamon
<br>- 6  egg whites
<br>- 3 tablespoons confectioners' sugar for dusting (optional)
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
<br>step 2: Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.
<br>step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture.  Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.
<br>step 4: Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.
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Ingredients
- 10 ounces semisweet chocolate, chopped
- 5 tablespoons finely ground espresso beans
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 6 egg yolks
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 pinch ground cinnamon
- 6 egg whites
- 3 tablespoons confectioners' sugar for dusting (optional)

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
step 2: Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.
step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.
step 4: Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.

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