Chocolate Intensity

Directions

1. 1
   FOR THE CAKE:.
2. 2
   Preheat oven to 350F; grease a 9-inch springform pan.
3. 3
   Microwave bars in medium bowl on high for 1 min.Microwave at additional 10-20 second intervals, stirring until smooth, cool to lukewarm.
4. 4
   Beat sugar, butter, eggs, and vanilla in small mixing bowl for about 4 minute or until thick and pale yellow.
5. 5
   Beat in melted chocolate.
6. 6
   Gradually beat in flour.
7. 7
   Spread into prepared springform pan.
8. 8
   bake for 25-28 min (wooden pick inserted in center will be moist).
9. 9
   Cool in pan on wire rack for 15 minute remove side of pan; cool completely.
10. 10
    Sprinkle with powdered sugar; serve with Coffee Creme Anglaise sauce.
11. 11
    FOR THE COFFEE CREME ANGLAISE SAUCE:.
12. 12
    Combine sugar and coffee graduals in a medium saucepan; stir in milk.
13. 13
    Cook over med heat, stirring constantly, until mixture comes just to a simmer.
14. 14
    Remove from heat.
15. 15
    Gradually whisk half of the hot milk mixture into egg yolks; return mixture back to saucepan.
16. 16
    Cook, stirring constantly for 3-4 min or until mixture is lightly thickened.
17. 17
    Strain into small bowl; stir in vanilla extract.
18. 18
    Cover with plastic wrap; refrigerate.