Chocolate Intensity

• 8 ounces unsweetened baking chocolate, broken into pieces
• 1 12 cups granulated sugar
• 12 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 23 cup all-purpose flour
• 2 tablespoons powdered sugar
• 13 cup granulated sugar
• 1 tablespoon instant coffee crystals
• 1 12 cups milk
• 4 large egg yolks, slightly beaten
• 1 teaspoon vanilla extract

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

baking chocolate, sugar, butter, eggs, vanilla, flour, powdered sugar, sugar, instant coffee crystals, milk, egg yolks, vanilla

Taken from www.food.com/recipe/chocolate-intensity-268278 (may not work)