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Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre

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“I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free”
READY IN:
1hr 10mins
YIELD:
1 9inch spring form
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan add sugar, chocolate, coffee and butter.
  2. Stirring constantly, heat until melted and dissolved.
  3. Remove from stove and place in a large mixer bowl.
  4. Whisk the eggs.
  5. Slowly very slowly, add the eggs into the warm chocolate mixture.
  6. Beat on low speed until Just blended.
  7. Pour into a foil buttered lined 9 inch spring form pan.
  8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
  9. Remove to a cooling rack.
  10. Cool thoroughly.
  11. Then place into the refrigerator.
  12. Slice next day, garnishing with whipped cream.

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