Chocolate Intensity

Name: Chocolate Intensity
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by jamiej

"This is a dense chocolate cake with coffee spiked creme anglaise. I found the recipe on cooksrecipes.com in '04 and have made it quite often, when I do everyone loves it. the anglaise just gives it that extra special touch."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 12

ingredients

CAKE
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
COFFEE CREME ANGLAISE SAUCE
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

directions

FOR THE CAKE:
Preheat oven to 350°F; grease a 9-inch springform pan.
Microwave bars in medium bowl on high for 1 min.Microwave at additional 10-20 second intervals, stirring until smooth, cool to lukewarm.
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.
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.
FOR THE COFFEE CREME ANGLAISE SAUCE:
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.

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RECIPE SUBMITTED BY

jamiej

I love to cook,,, finding recipes is my hobby. My hubby of ( going on ) five years loves it. I bake ALOT, I love trying new recipes,,,, its how you find the really good ones.I was born in FL, But my family is from PA We have two dogs a shepherd chow mix and a shiba inu, both my babies.

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