Chocolate Custard Sauce with Cake and Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Like a trifle without the fuss, the cake soaks up the sauce and fresh fruit gives it a kick. Prep Time: 15 minutes. Ingredients:
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 |
Directions:
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.
2. Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.
3. Note: Nutritional analysis is per 1/3 cup of sauce.
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