Grandma Ruth'S Fudgy Chocolate Cake (That I Could Not Resist Altering)

1. 1

   Preheat oven to 350F and butter a 9 inch springform pan and dust with cocoa powder.

2. 2

   In top pot of a double boiler, over hot (not simmering) water, melt the chocolate and coffee together, stirring occasionally till smooth. Remove from heat and cool till tepid and transfer to a large mixing bowl.

3. 3

   In a large bowl, using a hand held mixer (Kitchen-Aid or whatever you have), cream sugar and butter until light and fluffy. Add in egg yolks one at a time and beat well. Beat in flour and salt.

4. 4

   In a large grease free bowl, using hand mixer (Kitchen-Aid or whatever you have...with clean beaters please) beat egg whites until they form stiff shiny peaks. Fold a quarter of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.

5. 5

   Fold in the butter and flour mixture. Scrape batter into the prepared pan and bake 60-70 minutes, or until the top is crusty and cracked and middle is slightly moist. Cool completely on a wire rack. Remove the sides of the pan and transfer the cake to a serving plate.

* Per serving · 4 servings · Values may vary.