Mocha Creme Caramel

1. 1

   Heat oven to 325 degrees F.

2. 2

   Cook 1/2 cup sugar and 1/4 cup coffee in small saucepan on high heat 5 min., stirring constantly.

3. 3

   Pour into 9-inch round pan; tilt to evenly cover bottom of pan.

4. 4

   Blend chocolate, remaining sugar and coffee in blender on high speed until smooth.

5. 5

   Add remaining ingredients; blend well.

6. 6

   Pour over syrup in pan.

7. 7

   Bake 50 min.

8. 8

   or until knife inserted in center comes out clean.

9. 9

   Cool completely.

10. 10

    Refrigerate 5 hours or until chilled.

11. 11

    Run knife around rim of pan to loosen dessert; invert onto plate.

12. 12

    Remove pan.

No additional tips available.