| Here's a family favorite. Linda, "The Dessert Queen", makes this regularly. I like the addition of the strong coffee to enhance that chocolate flavor. The article is from an old magazine... back in the days when the show Get Smart was on TV. SAN FRANCISCO FUDGE FOGGIES When Barbara Feldman was asked to bring dessert to a party, she literally took the chocolate challenge. She decided to see how much chocolate she could "squish into one recipe". The result is as dense as San Francisco fog and has a truly dazzling chocolate flavor. The foggy, a creation that is more than a brownie and beyond a fudge, is destined to assume a place all its own in kitchens throughout the world. (Judy's note: Not sure this happened, but it's a great recipe anyways!) 1 pound bittersweet chocolate, finely chopped (such as Tobler) (J's note: We use 2 1/2 cups semisweet chocolate chips instead) 1 cup (2 sticks) unsalted butter, cut into tablespoons 1/3 cup strong brewed coffee 4 large eggs, at room temperature 1 1/2 cups granulated sugar 1/2 cup all-purpose flour 8 ounces (about 2 cups) walnut halves, coarsely chopped 1. Position a rack in the center of the oven and preheat to 375 degreesF. Line a 9x13 baking pan with a double thickness of aluminum foil so that athe foil extends 2 inches beyond the sides of the pan. Butter the bottom and sides of the foil-lined pan. 2. In the top of a double boiler set over hot, not simmering water, melt the chocolate, butter and coffee, stirring frequently, until smooth. Remove the pan from the heat. Cool the mixture, stirring it occasionally, for 10 minutes. 3. In a large bowl, using a hand-held electric mixer set at high speed (I use a food processor... works great), beat the eggs for 30 seconds, ur 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 flour. Stir in the walnuts. do not overbeat the mixture. 4. Scrape the batter into the prepared pan and spread evenly. Bake for 28-30 minutes, or until the foggies are just set around the edges. They will remain moist in the center. 5. 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 shart knife around the edges of the foggies. Using two ends of the foil as handles, life the foggies out of the pan. Invert the foggies onto a large plate an dpeel off the foil. Invert them again onto a smooth surface and cut into 16 rectangles. (J's note: These are rich, so we cut them into 1x2.5-inch pieces.) |
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