Dense chocolate cake is served with a silky-smooth,coffee-spiked creme anglaise for a decadent dessert.
Recipe: Chocolate Intensity
Cake 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 Meals.com, used with permission.
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