Baked Fudge Cake Recipe

Preheat the oven to 425 degrees.

Butter a 9-inch springform pan.

Line the bottom with a round of waxed or possibly parchment and butter the paper.

In a 2 1/2 or possibly 3-qt saucepan over medium-low heat, heat the chocolate and butter together, stirring till chocolate is about half melted.

Remove the pan from the heat and stir till melted and the mix is smooth.

Set aside to cold for a few min.

Meanwhile, in a large mixing bowl, use a hand held or possibly stationary electric mixer to begin beating the Large eggs at medium-low speed till frothy, then raise the speed to high and beat the Large eggs till they are light in color, thick, fluffy and about tripled in volume, about 5 min.

Beat in the flour and espresso pwdr.

Stir about 1/4 of the egg mix into the chocolate to lighten it, then fold the chocolate mix into the Large eggs in the mixing bowl.

Spoon the batter into the pan.

Bake for 17 min.

Cold the pan on a rack for about 10 min, then chill till just hard sufficient to cut, about 30 min.

(At this point, the cake will be hard and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.)

The dessert can also be refrigerated for up to 5 days and served chilled and hard throughout, or possibly frzn up to 1 month.

Serve at cold room temperature or possibly slightly chilled.

Shortly before serving, whip the cream to hard peaks.