Chocolate Intensity
1 Pkg. NESTLÉ®
TOLL HOUSE® Unsweetened Chocolate Baking Bars
1 1/2 cup Sugar
1/2 cup butter
3 Eggs
2 tsp. vanilla extract
2/3 cup flour
2 tbsp. powdered sugar.
Coffee Crème Anglaise Sauce
1/3 cup Sugar
1 tbsp. Instant Coffee
1 1/2 cup Milk
4 Eggs yolks
1 tsp. vanilla extract
CAKE:
Preheat oven to 350°F.
Grease a 9-inch springform pan.
Microwave baking bars in a medium, microwave-safe bowl on
HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second
intervals, stirring until smooth; cool to lukewarm.
Beat sugar, butter, eggs and vanilla extract in small mixing bowl for about 4
minutes or until thick and pale yellow. Beat in melted chocolate. Gradually beat
in flour.
Spread into prepared springform pan.
Bake for 25 to 28 minutes (wooden pick inserted in center
will be moist). Cool in pan on wire rack for 15 minutes.
Remove side of pan; cool completely.
Sprinkle with powdered sugar; serve with Coffee Crème Anglaise Sauce.
COFFEE CRÈME ANGLAISE SAUCE:
Combine sugar and coffee granules in a medium saucepan; stir
in milk.
Cook over medium heat, stirring constantly, until mixture comes just to a
simmer. Remove from heat.
Gradually whisk half of hot milk mixture into egg yolks; return mixture to
saucepan. Cook, stirring constantly, for 3 to 4 minutes or until mixture is
slightly thickened. Strain into small bowl; stir in vanilla extract.
Cover with plastic wrap; refrigerate.
