Position a rack in the center of oven and preheat oven to 375 degrees F. Line
a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends
2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.
In top of a double boiler set over hot, not simmering water, melt chocolate,
butter and dissolved coffee, stirring frequently, until smooth.
Remove pan from
the heat. Cool mixture, stirring it occasionally, for 10 minutes.
In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds.
Gradually add sugar and continue to beat 2 minutes, or until mixture is light and
Reduce mixer speed to low and gradually beat in chocolate mixture until
Using a wooden spoon, stir in flour.
Stir in walnuts. Do not over-beat.
Transfer batter to pan.
Bake for 28 to 30 minutes, or until Foggies are just set around
the edges. They will remain moist in the center.
Cool the Foggies in a pan on a wire rack for 30 minutes.
Cover pan tightly with
aluminum foil and refrigerate overnight, or at least 6 hours.
Remove top foil and run a sharp knife around edge of Foggies. Using two ends
of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again
onto a smooth surface and cut into 16 rectangles.
Makes 16 foggies.
Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in
Chocolatier magazine's Great Chocolate Challenge, 1986