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San Francisco Fudge Foggies Recipe


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     San Francisco Fudge Foggies

Category   Desserts - Breads
Sub Category   None

1 lb. bittersweet chocolate, finely chopped
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 rectangles.
Serving Suggestions
For Pesach, replace flour with 1/2 cup matzo cake meal and 3 tablespoons potato starch.

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