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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 1 2010

Chocolate Intensity

Cake
1 (8-ounce) box NESTLE TOLL HOUSE Unsweetened Chocolate Baking Bars, 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 TASTER'S CHOICE Pure Instant Coffee
1 1/2 cups milk
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract

For Cake: Preheat oven to 350F. 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 powdered 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.

Makes 12 servings.