Chocolate Fudge Cake

Ingredients:
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6 oz. unsweetened chocolate
6 Tbsp. strong-brewed coffee
1 Tbsp. pure vanilla extract
3/4 pound (3 sticks) butter at room temp.
1 pound dark brown sugar
1 c. granulated sugar
6 large eggs
1 c. sifted all-purpose flour
Confectioner's sugar for decorating
1 c. heavy cream, whipped (optional)

Instructions:
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Adjust the rack to the center of the over. Butter a 10-inch springform
pan. Preheat the oven to 350 degrees. In a double boiler, over
simmering water, melt the chocolate with the coffee. Remove from heat. When slightly cool, stir in the vanilla.

(The melted chocolate and coffee may form a thick paste, but it
incorporates easily into the batter when added.)

In the large bowl of an electric mixer, cream the butter with the brown
and white sugars until light and fluffy. Separate the eggs carefully,
placing the whites in a large bowl. Add the egg yolks one at a time to
the butter-sugar mixture, beating well after each addition. Add the
chocolate mixture to the batter and mix well. Stir in the flour, mixing
only until incorporated.

Using clean, dry beaters, beat the egg whites until stiff and glossy but
not dry. Gently fold the beaten egg whites into the chocolate mixture,
handling them carefully in order not to deflate the egg whites. Fold
only until no white streaks remain. Gently turn the batter into the
prepared spring form pan. Smooth the top with a spatula.

Place in the preheated oven, and bake for one hour or until the top
springs back when lightly touched. Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening.
Place the pan on a rack to cool. When completely cool, store covered in the baking pan until ready to serve. A plastic bag, tightly closed provides excellent storage.

*Do not refrigerate!*

At serving time, remove the sides of the spring form pan and place the cake on a 12-inch cake platter. Dust the top lightly with
confectioners' sugar. (For a nice effect, you can place a lace doily or
stencil on top of the cake and then dust with the sugar over that.
Carefully remove the doily or stencil and voila! instant masterpiece!)
Top each portion with a dollop of cream.

Note:
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Bake this cake at least two days before you plan to use it. The flavor
and texture improve on standing. It's time-consuming to prepare, but
well worth it!