Fudgy Wudgy

Ingredients

• Servings: 1
• 10 ounces semisweet chocolate, chopped
• 5 tablespoons finely ground espresso beans
• 1 1/2 cups sugar
• 1 cup unsalted butter, softened
• 6 egg yolks
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 pinch salt
• 1 pinch ground cinnamon
• 6 egg whites
• 3 tablespoons confectioners' sugar for dusting (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9 inch springform pan.
• combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. stir occasionally until melted and smooth. remove from heat and set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the egg yolks one at a time, mixing well after each one. sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. stir in the chocolate and espresso mixture. in a large clean glass or metal bowl, whip the egg whites until stiff peaks form. fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. spread the batter evenly in the prepared pan.
• bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. a toothpick inserted into the center should come out clean. cool cake in the pan over a wire rack. dust with confectioners' sugar before serving, if desired.