Shelly's Recipe

CHOCOLATE INTENSITY

Category: Cakes from Cake Mixes

Cake
1 (8 oz) box Unsweetened Chocolate Baking Bars, broken into pieces
1 1/2 cups sugar
1/2 cup butter, softened
3 large eggs
2 tsp vanilla extract
2/3 cup flour
2 tbsp confectioners sugar

Coffee Creme Anglaise Sauce
1/3 cup sugar
1 tbsp Instant Coffee
1 1/2 cups milk
4 large egg yolks, lightly beaten
1 tsp vanilla extract

For Cake: Preheat oven to 350. 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 confectioners sugar; serve with Coffee Creme Anglaise Sauce.

For Coffee Creme 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.