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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a dense chocolate cake with coffee spiked creme anglaise. I found the recipe on in '04 and have made it quite often, when I do everyone loves it. the anglaise just gives it that extra special touch. 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 |
Directions:
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.
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