Chocolate Intensity Recipe
Do you want a delicious Chocolate Intensity recipe? Indulge yourself in this Chocolate Intensity as Dessert. Why don't you try this great Chocolate Intensity recipe and see for yourself?
Ingredients
CAKE
1 package (8 ounces) Unsweetened Chocolate Halting Bars
1 1/2 cups granulated sugar
1/2 cup butter, softened
3 eggs
2 teaspoons vanilla extract
2/3 cup all-purpose flour
Sifted powdered sugar (optional)
COFFEE CREME ANGLAISE SAUCE
4 egg yolks
1/3 cup granulated sugar
1 tablespoon Freeze Dried Instant Coffee
1 1/2 cups milk
1 teaspoon vanilla extract
Directions
FOR CAKE: In small, heavy saucepan over low heat, melt baking bars, stirring until smooth.
Remove from heat; cool to lukewarm.
In small mixer bowl, beat granulated sugar, butter, eggs and vanilla for about 4 minutes or until thick and pale yellow.
Beat in melted chocolate.
Gradually beat in flour.
Spread into greased 9-inch springform pan.
Bake in preheated 350°F.
oven for 25 to 28 minutes.
Cool in pan on wire rack for 15 minutes.
Remove side of pan; cool completely.
Sprinkle with powdered sugar.
Cut into 10 to 12 servings.
Serve each with 3 to 4 tablespoons sauce.
FOR COFFEE CREME ANGLAISE SAUCE:
In small bowl, whisk egg yolks.
In medium saucepan, combine sugar and instant coffee; stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a simmer.
Remove from heat.
Gradually whisk 1/2 of hot milk mixture into yolks; return to saucepan.
Continue cooking, stirring constantly for 3 to 4 minutes or until mixture is slightly thickened.
Strain into small bowl; stir in vanilla.
Cover with plastic wrap; chill.
Remove from heat; cool to lukewarm.
In small mixer bowl, beat granulated sugar, butter, eggs and vanilla for about 4 minutes or until thick and pale yellow.
Beat in melted chocolate.
Gradually beat in flour.
Spread into greased 9-inch springform pan.
Bake in preheated 350°F.
oven for 25 to 28 minutes.
Cool in pan on wire rack for 15 minutes.
Remove side of pan; cool completely.
Sprinkle with powdered sugar.
Cut into 10 to 12 servings.
Serve each with 3 to 4 tablespoons sauce.
FOR COFFEE CREME ANGLAISE SAUCE:
In small bowl, whisk egg yolks.
In medium saucepan, combine sugar and instant coffee; stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a simmer.
Remove from heat.
Gradually whisk 1/2 of hot milk mixture into yolks; return to saucepan.
Continue cooking, stirring constantly for 3 to 4 minutes or until mixture is slightly thickened.
Strain into small bowl; stir in vanilla.
Cover with plastic wrap; chill.
