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Chocolate Custard Sauce with Cake and Raspberries

Iain Bagwell
Yield 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.


Nutrition Information

  • calories 172
  • caloriesfromfat 64 %
  • protein 3.8 g
  • fat 12 g
  • satfat 6.8 g
  • carbohydrate 13 g
  • fiber 0.2 g
  • sodium 35 mg
  • cholesterol 103 mg

How to Make It

  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.