This dessert is very dense in texture and chocolate in flavor. It is worth serving for special guests.
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Coffee Crème Anglaise Sauce
13 cup granulated sugar
1 tablespoon instant coffee granules
1 12 cups milk
4 large Land O Lakes® Eggs (yolks only), lightly beaten
1 teaspoon vanilla extract
Cake
8 (1-ounce) squares unsweetened chocolate baking bars, broken into pieces
1 12 cups granulated sugar
12 cup Land O Lakes® Butter
2 teaspoons vanilla extract
23 cup all-purpose flour
Powdered sugar, if desired
STEP 1
Combine 1/3 cup granulated sugar and coffee granules in medium saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat.
STEP 2
Gradually whisk half hot milk mixture into egg yolks; return mixture to saucepan. Cook, stirring constantly, 3-4 minutes or until mixture is slightly thickened. Strain into bowl; stir in 1 teaspoon vanilla. Cover with plastic food wrap; refrigerate until serving time.
STEP 3
Heat oven to 350°F. Grease 9-inch springform; set aside.
STEP 4
Microwave baking bars in microwave-safe bowl on HIGH 1 minute; stir. Microwave additional 10 to 20-second intervals, stirring until smooth; cool slightly.
STEP 5
Beat 1 1/2 cups granulated sugar, butter, eggs and 2 tesapoons vanilla in another bowl until thick and lemon-colored. Add melted chocolate; mix well. Add flour; beat at low speed until well mixed. Spread into prepared pan.
STEP 6
Bake 25-28 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove side of pan; cool completely. Sprinkle with powdered sugar; serve with Coffee Creme Anglaise Sauce.
