Coffee And Chocolate Cake With Coffee Creme Anglaise

• 2/3 cup butter softened
• 3/4 cup sugar
• 1 1/4 cups flour
• 11/16 cup hazelnuts toasted and chopped finely
• 5 5/8 tablespoons dark chocolate chips
• 6 7/8 tablespoons cornflour fine variety
• 1/2 cup almond flour
• 3 eggs
• 1/4 cup espresso strong, sweetened
• butter
• flour
• 1 cup milk
• 5/8 cup sugar
• 6 3/4 tablespoons heavy cream
• 4 egg yolks
• 1 teaspoon instant coffee

1. Preheat the oven to 180C.
2. Beat the butter with the sugar until foamy.
3. Add the eggs, coffee, the three types of flour, hazelnuts, and chocolate chips.
4. Pour the batter in a loaf pan, previously buttered and floured with cornflour.
5. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and serve it warm with the coffee cream.
7. Heat the milk with the heavy cream in a medium saucepan.
8. Combine the egg yolks with the sugar; add to the warm milk and heavy cream mixture gradually, stirring constantly. Next, add the instant coffee.
9. Cook the cream on very low heat for approximately 10 minutes until it thickens.

butter, sugar, flour, chocolate chips, cornflour, almond flour, eggs, espresso, butter, flour, milk, sugar, heavy cream, egg yolks, instant coffee

Taken from www.yummly.com/recipe/Coffee-and-Chocolate-Cake-with-Coffee-Creme-Anglaise-531682 (may not work)