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 Crème Anglaise Sauce
1/3 cup granulated sugar
1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee
1 1/2 cups milk
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
For Cake: Preheat oven
to 350°F (175°C). 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 Crème
Anglaise Sauce.
For Coffee Crème
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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
