1 cup butter, unsalted, cut into tablespoon size pieces
1/3 cup strong brewed coffee
4 large eggs at room temperature
1 1/2 cups of granulated sugar
1/2 cup flour
2 cups walnut halves, chopped coarsely
Position a rack in the center of the oven and
preheat to 180 centigrade. Line a 9 x 13 inch
pan with two layers of aluminum foil, with the
foil sticking out of the top of the pan by 2
inches. Butter the bottom and sides of the foil.
In the top of a double boiler, melt the chocolate
with the butter and coffee, stirring frequently
til smooth. Remove the pan from the heat. Cool
the mixture for 10 minutes, stir ocasionally.
In a large bowl, using a hand held electric mixer
at high speed to 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 light and fluffy. Reduce the mixer
speed to low and gradually beat in the chocolate
mixture until just blended. Use a wooden spin to
stir in the flour. Stir in the walnuts. Do not
overbeat the mixture.
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.
Cool them in the pan on a wire rack for 30
minutes. Cover pan tightly with foil and
refrigerate overnight or at least 6 hours.
Remove top foil and run sharp knife around the
edge of the foggies. Use two ends of the foil as
handles aned lift them out of the pan. Turn over
onto large platter and peel off foil, Invert
them again onto a smooth surface and cut into
For Pesach, replace flour with 1/2 cup matzo cake meal and 3 tablespoons potato starch.
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