Chocolate Intensity

Cake:
1 8z pkg Nestle® unsweetened chocolate baking bar
½ cup margarine, softened
1½ cups sugar
3 eggs
2 tsp vanilla
2/3 cup flour

Coffee Crème Anglaise:
1/3 cup sugar
2 tsp cornstarch
1 tbsp. Taster’s Choice® instant coffee
1½ cup milk
4 egg yolks, beaten
1 tsp. vanilla

Confectioners sugar and heavy cream for garnish

Grease 9” springform pan. In small saucepan over low heat, melt chocolate; set aside. In small bowl beat margarine 1½ cups sugar eggs and 2 tsp vanilla until thick and pale yellow. Blend in melted chocolate. Gradually beat in flour. Spread in prepared pan.

Bake at 350° for 25 to 28 minutes or until cake tester inserted in center comes out clean. Cool 15 minutes; loose cake and remove rim of pan. Cool completely.

To prepare Anglaise, in medium saucepan combine 1/3 cup sugar, cornstarch and instant coffee; stir in milk. Cook over medium heat, stirring constantly until mixture comes to boil. Boil 1 minute and then remove from heat.

Whisk small amount of hot milk mixture into yolks, return to the pan. Cook
over low heat, stirring constantly until mixture thickens and coats
back of spoon. Strain thru fine mesh sieve into small bowl. Stir in 1 tsp
vanilla.. Press plastic wrap directly on surface; refrigerate

Sprinkle cake with confectioners’ sugar; cut into wedges. Spoon 3 to 4 tbsp. of Anglasie onto each dessert plate. Dot with cream. Pull toothpick thru the cream to make decorative design. Place top with cake.

10 to 12 servings