San Francisco Fudge Foggies
1 pound bittersweet chocolate, finely chopped
1 cup unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1 1/2 cups sugar
1/2 cup flour
8 ounces walnuts, chopped
Position a rack in the center of the oven and preheat to 375 degrees. Line a
9 by 13-inch baking pan with a double thickness of aluminum foil so that the
foil extends 2 inches beyond the sides of the pan. Butter the bottom and
sides of the foil-lined pan. In the top of a double boiler set over hot, not
simmering water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high speed,
beat the eggs for 30 seconds, or until foamy. Gradually add the sugar and
continue to beat for 2 minutes, or until the mixture is very light and
fluffy. Reduce the mixer speed to low and gradually beat in the chocolate
mixture until just blended. Using a wooden spoon, stir in the flour. Stir in
the walnuts. Do not overbeat the mixture. Transfer the batter to the
prepared pan. Bake for 28-30 minutes, or until the foggies are just set
around the edges. They will remain 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 for at least 6 hours. Remove the top foil
and run a sharp knife around the edge of the foggies. Using two ends of the
foil as handles, lift the foggies onto a large plate and peel off the foil.
Invert them again onto a smooth surface and cut into 16 rectangles. Makes 16
foggies.
1 pound bittersweet chocolate, finely chopped
1 cup unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1 1/2 cups sugar
1/2 cup flour
8 ounces walnuts, chopped
Position a rack in the center of the oven and preheat to 375 degrees. Line a
9 by 13-inch baking pan with a double thickness of aluminum foil so that the
foil extends 2 inches beyond the sides of the pan. Butter the bottom and
sides of the foil-lined pan. In the top of a double boiler set over hot, not
simmering water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high speed,
beat the eggs for 30 seconds, or until foamy. Gradually add the sugar and
continue to beat for 2 minutes, or until the mixture is very light and
fluffy. Reduce the mixer speed to low and gradually beat in the chocolate
mixture until just blended. Using a wooden spoon, stir in the flour. Stir in
the walnuts. Do not overbeat the mixture. Transfer the batter to the
prepared pan. Bake for 28-30 minutes, or until the foggies are just set
around the edges. They will remain 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 for at least 6 hours. Remove the top foil
and run a sharp knife around the edge of the foggies. Using two ends of the
foil as handles, lift the foggies onto a large plate and peel off the foil.
Invert them again onto a smooth surface and cut into 16 rectangles. Makes 16
foggies.
