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Chocolate Custard Sauce with Cake and Raspberries





Yields
Makes about 4 cups; enough for 10 cake servings

Like a trifle without the fuss, the cake soaks up the sauce and fresh fruit gives it a kick. Prep Time: 15 minutes.

Chocolate Custard Sauce with Cake and Raspberries




Iain Bagwell
  About 3/4 cup whole milk
 3 cups chilled Chocolate Crème Anglaise
  Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
  Raspberries or other fresh fruit
Step 1
1

In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.

Step 2
2

Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.

Step 3
3

Note: Nutritional analysis is per 1/3 cup of sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 172Calories from Fat 64
% Daily Value *
Total Fat 12g19%

Saturated Fat 6.8g34%
Cholesterol 103mg35%
Sodium 35mg2%
Total Carbohydrate 13g5%

Dietary Fiber 0.2g1%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.