Chocolate Intensity

Chocolate Intensity
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
85
minutes
based on
43 reviews
Chocolate Intensity is a dense chocolate cake served with a silky-smooth, coffee-spiked crème anglaise for a decadent dessert.

In this recipe:




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Ingredients:

  • CAKE
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 8 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 2/3 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • COFFEE CRÈME ANGLAISE
  • 1/3 cup granulated sugar
  • 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract

Directions:

FOR CAKE:
PREHEAT
PREHEAT oven to 350° F. Grease 9-inch springform pan.

BEAT granulated sugar, butter, eggs and vanilla extract in small mixer bowl for about 4 minutes or until thick and pale yellow. Beat in Choco Bake. Gradually beat in flour. Spread into prepared springform pan.

BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out moist. Cool in pan on wire rack for 15 minutes. Remove side of pan; cool completely. Sprinkle with powdered sugar. Serve with Coffee Crème Anglaise.

FOR COFFEE CRÈME ANGLAISE:
COMBINE
granulated sugar and coffee granules in medium, heavy-duty saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a simmer. Remove from heat. Gradually whisk half of hot milk mixture into egg yolks; return mixture to saucepan. Cook over low heat, stirring constantly, for 6 to 7 minutes or until mixture is slightly thickened. Strain into small bowl; stir in vanilla extract. Cover with plastic wrap; refrigerate for up to 3 days. Makes 1 3/4 cups.


Reviews:

Review This Recipe
  •  Star(s)

    Chocolate Intensity

    Robbie Johnson from ANCHORAGE, AK

    It is intense chocolate. We loved it. Also tried it once without the coffee granules and liked it just as well.

  •  Star(s)

    You must try this!

    Debra Grady from OAK LAWN, IL

    This torte is outstanding. The flavors blend so well and leave you totally satisfied.

  •  Star(s)

    chocolate intensity

    s laux from PITTSTON, PA

    this looks and tastes delicious!

  •  Star(s)

    extreme chocolate

    Carol Blanchette from LANCASTER, NH

    Just like extreme sports only the true chocoholic should partake in this extreme treat.

  •  Star(s)

    Sweet Dreams!

    Robyn Spoon from COLUMBUS, IN

    This chocolate torte is so sweet and chocolatey, a small slice will do. I served this with homemade peppermint ice cream for the holidays. The top of the torte, I decorated with powdered sugar using a Christmas tree cookie cutter. It turned out elegant and festive. Easy to make and easy to eat!

  •  Star(s)

    chocolate lovers only

    lynda tommaso from branford, CT

    I made this recipe, but edit'd a few things. Instead of putting the batter in one pan, I used 6 small molten cake molds, and baked a little less so it was a bit gooey inside- topped with powder sugar and glaze. They were a hit!

  •  Star(s)

    chocolate intensity

    JEANETTE NUCIFORA from WEST CHESTER, PA

    very moist, great texture.

  •  Star(s)

    Classic

    liz kaoh from HONOLULU, HI

    The classic cookie, great to have for any occassion

  •  Star(s)

    Chocolate Intensity

    Sheila Neelan from Winnetka, CA

    When I first saw this recipe I thought it would be too rich, but after making it, it's just right for when I want something sweet. The family really loved this one too.

  •  Star(s)

    chocolate intensity

    d vaughn from Spokane, WA

    Very easy to make and lovely to serve but there is no intensity in the flavor...needs much deeper chocolate flavor for avowed chocoholics!

  •  Star(s)

    SINFULLY WONDERFUL,DELICIOUS.

    Jeannie Tanner from Wadsworth, OH

    I made this just the other night for a diner party. It was absolutely the greatest.I have had request for the recipe all week. It is full of flavor. The pefect thing to top of any meal. A CHOCOLATE LOVERS DREAM COME TRUE!

  •  Star(s)

    Chocolate Intensity

    Randee Shears from Coon Rapids, MN

    This is excellent. I made this for a baby shower and everyone loved it.

  •  Star(s)

    Chocolate intensity

    Barbara Mayo from COLLIERVILLE, TN

    Great dessert love the use of coffee and tried it with raspberry and caramel both sauces were great with the dessert.

  •  Star(s)

    Yummiest Chocolate cake ever

    Lilian Cheung from Shatin, CA

    All chocolate lovers should try this out!!! It is so rich and chocolaty and all my chocolate addicted friends love it so much.

  •  Star(s)

    Great

    Joleen Minchin from Nakusp, BC

    Loved the recipe

  •  Star(s)

    Chocolate intensity

    lorraine walters from omaha, NE

    Saw this recipe the other day on here. I have a daughter who is a chocoholic. She absolutely loved this. Once I showed it to her we made sure we had all we needed to make it. It was a hit at our house.

  •  Star(s)

    Chocolate Intensity

    Bonnie Harris from Bluffton, IN

    What a great treat & very easy to make,The presation was just beautiful. I have a housefull of boys,[young men] and it went fast. guess I should of made two.

  •  Star(s)

    CHOCOLATE INTENSITY

    JO ANNE BACCI from GROVELAND, CA

    THIS IS GREAT. WE DO A BRUNCH F OR MOTHERS DAY FOR SEVERAL LADIES IN TOWN THAT CAN'T SEE THEIR KIDS FOR MOTHER'S DAY & I THINK THIS WILL BE GREAT TO SERVE/

  •  Star(s)

    Alternate sauce suggestions

    Shawn O'Connor from Seattle, WA

    This is a good, simple desert. For those who aren't as crazy about coffee, a good raspberry or strawberry sauce offsets the rich chocolate nicely. Also try adding a flavored liqueur to whipped cream.

  •  Star(s)

    Great Recipe - Great Presentation

    Jeri Haley from Tenino, WA

    This recipe is for the cook who has some experience under their belt. BUT you'll impress even the most critical 'critic' around. Very good, rich and a very special cake for very special occasions. I can think of a wedding shower, baby shower, boss's birthday (you will impress him and maybe get a raise!), etc. Very, very nice recipe.

  •  Star(s)

    Chocolate Intensity

    SANDRA MOGLE from ,

    This recipe is so quick and simple to make, it makes a wonderful dessert, and it is simply rich and delicious.

  •  Star(s)

    Sinful chocolate intensity

    BONNIE EDGERLY from PORTLAND, OR

    SINFUL,WONDERFUL,SCRUMSIOUS,DELICIOUS.Thats about all I can say. Try it.

  •  Star(s)

    Chocolate Intensity

    Suzanne Power from San Diego, CA

    This is a chocolate lover's delight. I served it with a dollop of whipped cream instead of the creme anglaise - this is a rich, decandent dessert.

  •  Star(s)

    CHOCOLATE INTENSITY

    Jackie Miller from Hamburg, NY

    CHOCOLATE LOVERS WILL BE DELIGHTED!!! EVERYONE LOVES THIS DESSERT!

  •  Star(s)

    chocolate intensity

    Tammie Cabassa from ELYRIA, OH

    What a wonderful treat! Perfect for those chocolate cravings when you crave for something different. I made it for a tea party and it got rave reviews.

  •  Star(s)

    MMMMMMMM........

    Kimberly Larsen from Charlotte, NC

    This is deliciously rich and chocolatey!!

  •  Star(s)

    Chocolate intensity

    Ivan Diepart from

    The name of the recipe tell the whole thing by itself. Extremely fudgy/moist. Didn't give it 5 stars because top of the cake tends to break down when cooling.

  •  Star(s)

    Great for gatherings!

    Jeannie Tanner from Wadsworth, OH

    I made this for a candle party one night! It was hit! Everyone loved it! Since then I have been making it for all my gatherings. It goes with everything.

  •  Star(s)

    Talk About Chocolatey

    Marisa Robinson from Brantford, ON

    This is really intense chocolate. Just a sliver of this would satisfy anybodys chocolate cravings.

  •  Star(s)

    Ummm

    Sandy Little from Bryan, TX

    Excellent..Had to substitute cocoa and shortening for part of the unsweetened chocolate; was a little grainy as a result, but flavor was great!! My husband has requested that I make this again. We LOVE chocolate!!

  •  Star(s)

    Chocolate Intensity

    Normilda Carrier from Taylor

    Absolutely wonderful - makes it worth cheating on a diet - one of the smoothest and best desserts I have had the pleasure of tasting.

  •  Star(s)

    Intense!

    Robin Sturgeon from Alexandria, KY

    What a great desert! I only hope you are not alergic to chocolate!

  •  Star(s)

    Great for a small dinner party.

    Elizabeth Brown from Beaverton, OR

    Served this at a small dinner party; it went over BIG! All the wives asked for the recipe!

  •  Star(s)

    Chocolate Intensity

    Evelyn Fleischbein from Orlando, FL

    I saw this and made it yesterday, its so pretty and taste great, I will make again for my love on Valentines day.

  •  Star(s)

    chocolate intensity

    michele show from latrobe, PA

    served warm, with a steaming cup of strong coffee, this recipe takes the cake.

  •  Star(s)

    delicious

    kim hilliker from sammamish, WA

    This was just the recipe for when you need and have to have chocolate

  •  Star(s)

    Chocolate Intensity

    Lynn Bihun from Prince Rupert, BC

    Very delicious, to die for. Made it for a gathering and making it again. But you have to be a chocoholic to really enjoy the intense chocolate.

  •  Star(s)

    It's very good

    Malinda from ,

    It was fun to make and it came out very good!!

  •  Star(s)

    Don't be scared by the coffee

    Betsy Vibert from South Salem, NY

    I was a little nervous about trying this recipe as my son hates the flavor of coffee, but you'll never taste it! The instant coffee just intensifies the chocolate taste. He cleaned his plate as did everyone in the house, except for my husband who felt it was too rich!

  •  Star(s)

    divine destiny

    daniel dangelo from saddle brook, nj

    one word- divine

  •  Star(s)

    CHOCOLATE INTENSITY

    Carol Logan from Mashpee, MA

    WE ARE HAVING GUESTS FOR DINNER. THIS SOUNDS AS IF IT WOULD DO THE TRICK FOR A SPECIAL ENDING. WE ALL LOVE CHOCOLATE! THANKS FOR SHARING

  •  Star(s)

    Great

    Brenda Brierley from niagara falls ny, NY

    It was so smooth.

  •  Star(s)

    Chocolate Intensity

    Phyllis Wiedner from Highland, IL

    Delicious and very chocolaty.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 430
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 14g (70% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 33g
  • Protein: 6g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Intensity

Ingredients

  • CAKE
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 8 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 2/3 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • COFFEE CRÈME ANGLAISE
  • 1/3 cup granulated sugar
  • 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract

 

Directions

FOR CAKE:
PREHEAT
PREHEAT oven to 350° F. Grease 9-inch springform pan.

BEAT granulated sugar, butter, eggs and vanilla extract in small mixer bowl for about 4 minutes or until thick and pale yellow. Beat in Choco Bake. Gradually beat in flour. Spread into prepared springform pan.

BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out moist. Cool in pan on wire rack for 15 minutes. Remove side of pan; cool completely. Sprinkle with powdered sugar. Serve with Coffee Crème Anglaise.

FOR COFFEE CRÈME ANGLAISE:
COMBINE
granulated sugar and coffee granules in medium, heavy-duty saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a simmer. Remove from heat. Gradually whisk half of hot milk mixture into egg yolks; return mixture to saucepan. Cook over low heat, stirring constantly, for 6 to 7 minutes or until mixture is slightly thickened. Strain into small bowl; stir in vanilla extract. Cover with plastic wrap; refrigerate for up to 3 days. Makes 1 3/4 cups.

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