Recently, a reporter for The Philadelphia Inquirer put up a post on social media about the legacy of The Frog Commissary Cookbook and the people who continue to use the book. That would be me! The Frog Commissary Cookbook was published in 1985, back then – I was waiting tables at Frog after a brief stint working on the line in the kitchen.
It is such a well rounded cookbook with chapters on hors d’oeuvres, soups, salads, seafood/meat/poultry entrees, pasta, pizza, sandwiches, side dishes, bread, muffins, and desserts. Their carrot cake is legendary, as are their strawberry heart tarts, and chocolate mousse cake with Grand Mariner custard sauce. Forty one years later, it’s still one of my favorite cookbooks – none of the recipes feel dated.
Father’s Day was approaching, and I wanted to bake something special for Joe. I began to flip through the dessert section and came upon their Mocha Fudge cake. It’s a flourless and insanely rich chocolate dream. I served it with whipped cream and fresh strawberries – a small slice of Heaven! You can find used copies on eBay and Amazon, and there is a Kindle version too. I highly recommend it!
- 1 cup strong coffee
- 1 pound semisweet chocolate, chopped*
- 2 cups granulated sugar
- 2 cups butter
- 8 large eggs, lightly beaten
- Preheat oven to 250º.
- Line a 9″ x 3″ round pan with foil, on the bottom going up the sides and lightly butter the foil.
- In a large saucepan combine the coffee, chocolate, sugar, and butter. Whisk constantly over medium heat until it is the temperature of hot bath water (about 130º). Remove from the heat gradually whisking in the eggs.
- Pour into pan and bake for 1 1/2 hours. Let cool, cover and chill. Serve with whipped cream and strawberries. Serves 12 to 16.
*If using chocolate chips measure out 2 2/3 cups.
Ohhhh, thanks!
It’s a good cake.