MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Andrea’s Fudge Cake
  Categories: Cakes
       Yield: 8 servings
  
      12 oz Semi-sweet chocolate, coarse
            -y chopped
       5 ts Espresso or strong coffee
       2 c  Sugar
       1 c  Butter
       6    Eggs; large, separated, roo
            - temperature
       1 c  All-purpose flour
            Confectioners sugar for garn
            -sh, optional
  
   Position rack in center of oven and preheat to 350 degrees. Lightly
   butter a 9″ springform pan. Dust pan with flour and tap out excess.
   In top of double boiler over hot, not simmering water, melt together
   espresso and chocolate, stirring occasionally. Remove pan from heat
   and cool until tepid. In large bowl, using hand-held electric mixer
   set at medium high speed, cream sugar and butter together until light
   and fluffy. One at a time, add egg yolks to mixture, beating well
   after each addition. Beat in flour. In large grease-free bowl, using
   hand-held mixer at medium high speed, beat egg whites until they form
   stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to
   lighten. Then fold in remaining whites. Fold in butter and flour
   mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or
   until top is crusty and cracked and the middle is still slightly
   moist. Remove cake to wire rack to cool completely. Remove sides of
   springform pan and transfer cake to serving plate. If desired, place
   doily on top of cake and sprinkle with confectioners sugar. Remove
   doily to form pattern.
  
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