KAHLUA ANGLAISE
1 cup- sugar
pinch salt
8 ea.- egg yolks
1 ½- cups milk
4 oz.- Kahlua
½ tsp.- instant coffee

FONDANT CAKE 1. Place eggs and sugar in a stainless steel mixing bowl and beat over a double boiler until sugar is dissolved. Remove and continue to beat until mix is thick and light. 2. Combine chocolate, Kahlua and butter and melt over a double boiler. 3. Fold flour and vanilla into the egg mixture. 4. Fold melted chocolate into the flour and egg mixture and incorporate thoroughly. 5. Fill a butter 6 oz. ramekin or muffin tin approximately ¾ full. 6. Bake at (350°) for 15 minutes. The center should be soft.

KAHLUA ANGLAISE 1. Combine sugar, salt and yolks in a mixing bowl and whisk until it forms ribbons. 2. Scald milk and instant coffee. 3. Gradually add hot milk to egg mix, return to heat and cook over low heat, stirring continuously until mixture is thickened. Add Kahlua. 4. Strain and cool. Spoon Kahlua Anglaise onto plate and place Chocolate Kahlua Fondant Cake on top of Anglaise.