Refrigerate overnight or at least 6 hours. Must follow directions EXACTLY!

1 lb. bittersweet chocolate, finely chopped
2 cubes unsalted butter, cut in tablespoons
1/3 c. strong brewed coffee
4 lg. eggs (room temperature)
1 1/2 c. sugar
1/2 c. flour
2 c. walnut halves, coarsely chopped

Rack centered, preheat oven to 375 degrees. Line 9x13 inch pan with double-thickness foil so foil extends 2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.

In double boiler (hot not simmering water) melt chocolate, butter and coffee. Stir frequently until smooth. Remove from heat. Cool 10 minutes, stirring occasionally.

In large bowl, beat eggs at high speed for 30 seconds or until foamy. Gradually add sugar; continue beating for 2 minutes until light and fluffy. Reduce speed to low, beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour, then walnuts. Do not overbeat.

Pour in pan. Bake 28-30 minutes until Foggies are just set around the edges, center will be moist. Cool in pan on rack for 30 minutes. Cover tightly in foil and refrigerate.

Remove top foil. Run sharp knife around edge of Foggies. Using the two ends of foil as handles, lift out of pan. Cut into small squares and serve.