Chocolate Intensity

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 ounces unsweetened baking chocolate, broken into pieces
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/3 cup granulated sugar
• 1 tablespoon instant coffee crystals
• 1 1/2 cups milk
• 4 large egg yolks, slightly beaten
• 1 teaspoon vanilla extract

Recipe

• 1 for the cake:.
• 2 preheat oven to 350°f; grease a 9-inch springform pan.
• 3 microwave bars in medium bowl on high for 1 min.microwave at additional 10-20 second intervals, stirring until smooth, cool to lukewarm.
• 4 beat sugar, butter, eggs, and vanilla in small mixing bowl for about 4 minute or until thick and pale yellow. beat in melted chocolate. gradually beat in flour. spread into prepared springform pan.
• 5 bake for 25-28 min (wooden pick inserted in center will be moist). cool in pan on wire rack for 15 minute remove side of pan; cool completely. sprinkle with powdered sugar; serve with coffee creme anglaise sauce.
• 6 for the coffee creme anglaise sauce:.
• 7 combine sugar and coffee graduals in a medium saucepan; stir in milk. cook over med heat, stirring constantly, until mixture comes just to a simmer. remove from heat. gradually whisk half of the hot milk mixture into egg yolks; return mixture back to saucepan. cook, stirring constantly for 3-4 min or until mixture is lightly thickened. strain into small bowl; stir in vanilla extract. cover with plastic wrap; refrigerate.