A decadent moist chocolate cake. Sprinkle with confectioners' sugar and serve with Coffee Creme Anglaise Sauce. From the kitchen of Nestle.
INGREDIENTS (for 1 servings):
- CAKE:
- 1 (8 ounce) box NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar, 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
- powdered sugar (optional)
-
- COFFEE CREME ANGLAISE SAUCE:
- 1/3 cup granulated sugar
- 1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee
- 1 1/2 cups milk
- 4 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
PREPARATION:
PREHEAT oven to 350 degrees F. Grease 9-inch springform pan.
FOR CAKE: MICROWAVE baking bars in medium, microwave-safe bowl on HIGH (100 percent) 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 mixer bowl 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 for 25 to 28 minutes or until wooden pick inserted in center comes out moist. Cool in pan on wire rack for 15 minutes. Loosen and remove side of pan; cool completely. Sprinkle with powdered sugar; serve with Coffee Creme Anglaise Sauce.
FOR COFFEE CREME ANGLAISE SAUCE: PLACE egg yolks in medium bowl. Combine sugar and Taster's Choice in medium saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes just to a very gentle boil. 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; refrigerate.