Recipe - San Francisco Fudge Foggies

1 pound Bittersweet chocolate
Finely chopped
1 cup Unsalted butter cut into
Tablespoons
1/3 cup Strong brewed coffee
4 lg Eggs at room temp
1 One half cup Sugar
One half cup Flour
8 ounce Walnuts chopped

Position a rack in the center of the oven and preheat to 375~. Line a 9x13"
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2" beyond the sides of the pan. Butter the bottom and sides of the
foillined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high
speed, 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 very
light and fluffy. Reduce the mixer speed to low and gradually beat in the
chocolate mixture until just blended. Using a wooden spoon, stir in the
flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the
batter to the prepared pan. Bake for 2830 minutes, or until the foggies
are just set around the edges. They will remain moist in the center. Cool
the foggies in the pan on a wire rack for 30 minutes. Cover the pan tightly
with aluminum foil and refrigerate overnlight or for at least 6 hours.
Remove the top foil and run a sharp knife around the edge of the foggies.
Using two ends of the foil as handles, lift the foggies onto a large plate
and peel off the foil. Invert them again onto a smooth surface and cut into
16 rectangles. Makes 16 foggies.

Recipe By :

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip