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Iain Bagwell Photo by: Iain Bagwell

Chocolate Custard Sauce with Cake and Raspberries

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

Sunset NOVEMBER 2006

  • Yield: Makes about 4 cups; enough for 10 cake servings


  • Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
  • Raspberries or other fresh fruit


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.

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

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 64%
  • Protein: 3.8g
  • Fat: 12g
  • Saturated fat: 6.8g
  • Carbohydrate: 13g
  • Fiber: 0.2g
  • Sodium: 35mg
  • Cholesterol: 103mg

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Chocolate Custard Sauce with Cake and Raspberries recipe