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Chocolate Intensity recipe

Chocolate Intensity.

Dense chocolate cake is served with a silky-smooth,coffee-spiked creme anglaise for a decadent dessert.

Recipe: Chocolate Intensity

1 (8-ounce) box NESTL ® TOLL HOUSE® UnsweetenedChocolate Baking Bars, broken into pieces1 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
Coffee Creme Anglaise Sauce
1/3 cup granulated sugar
1 tablespoon TASTER’S CHOICE® 100% Pure Instant Coffee
1 1/2 cups milk
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract

  • For Cake: Preheat oven to 350°F (175°C).Grease a 9-inch springform pan.
  • Microwave baking bars in a medium, microwave-safebowl on HIGH power for 1 minute; stir. Microwave at additional10 to 20-second intervals, stirring until smooth; cool to lukewarm.
  • Beat sugar, butter, eggs and vanilla extractin small mixing bowl for about 4 minutes or until thick and paleyellow. Beat in melted chocolate. Gradually beat in flour. Spreadinto prepared springform pan.
  • Bake for 25 to 28 minutes (wooden pickinserted in center will be moist). Cool in pan on wire rack for15 minutes. Remove side of pan; cool completely. Sprinkle withpowdered sugar; serve with Coffee Creme Anglaise Sauce.
  • For Coffee Creme Anglaise Sauce:Combine sugar and coffee granules in a medium saucepan; stirin milk. Cook over medium heat, stirring constantly, until mixturecomes just to a simmer. Remove from heat. Gradually whisk halfof hot milk mixture into egg yolks; return mixture to saucepan.Cook, stirring constantly, for 3 to 4 minutes or until mixtureis slightly thickened. Strain into small bowl; stir in vanillaextract. Cover with plastic wrap; refrigerate.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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