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Subject:
From:
Lin Goldkrantz <[log in to unmask]>
Reply To:
Lin Goldkrantz <[log in to unmask]>
Date:
Mon, 11 Dec 2006 17:00:37 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Nearly 10 years ago, I posted a recipe for Kahlua Flourless Fudge Cake, which appeared in Cuizine Magazine in 1997, and was attributed to Chef Ben McNamara of Isabella's, in Phila., PA. It now appears on the website of the 1870 Wedgwood Inn of New Hope, PA. Maybe the chef moved. Either way, it's not my own creation.

However....when I couldn't find my original copy today, we googled it. Surprise...One of the sites that came up with a flourless chocolate cake was Celiac.com.  It specifically lists my name as the source, but I have no clue what recipe that one is. I never made the one they have attributed to my name and have no idea if it will come out o.k. I may have sent it to someone directly from a magazine or cookbook or google site, but it is not the one I use and don't recall sending it. (Could be I'm losing my marbles!!!)

Here is the recipe that I use every holiday season:
 
7 extra large egg whites
1 cup sugar
1/2 lb. unsalted butter, cut into small pieces
1/2 lb. European bittersweet chocolate, broken into small pieces.
1 tablespoon pure vanilla extract
1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled)
3 tablespoons Kahlua

Preheat oven to 300 degrees F. Grease and flour a 10 inch springform pan.

Place egg whites and sugar in a mixing bowl and whip into firm peaks.

Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave.

Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.

Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream.

Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness. 



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