Ingredients for cake:

4 bars (8oz box) unsweetened chocolate baking bars, broken into pieces

1 ½ cups Billington’s Natural Milled Golden Cane Sugar

½ cup (1 stick) butter, softened

3 large, cage-free eggs

2 teaspoons vanilla extract

2/3 cup all-purpose flour

Wholesome Sweeteners’ Organic Powdered Sugar

Ingredients for crème sauce:

4 large, cage-free egg yolks, lightly beaten

1/3 cup Billington’s Natural Milled Golden Cane Sugar

1 tablespoon instant coffee crystals

1 ½ cups milk

Preheat oven to 350 degrees F.  Grease 9-inch springform pan.

For the cake, microwave baking bars in medium, microwave-safe bowl on high power for 1 minute; stir.  Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to lukewarm.

Beat sugar, butter, eggs and vanilla extract is small mixer bowl for about 4 minutes or until thick and pale yellow.  Beat in melted chocolate.  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.  Loosen and remove side of pan; cool completely.  Sprinkle with powdered sugar; serve with coffee crème sauce.

For coffee crème sauce, place egg yolks in medium bowl.  Combine sugar and coffee crystals in medium saucepan; stir in 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, stirring constantly, for 3 to 4 minutes or until mixture is slightly thickened.  Strain into small bowl; stir in vanilla extract.  Cover; refrigerate.

Makes 12 servings.