Mocha Chocolate Sauce with Pound Cake

Mocha Chocolate Sauce with Pound Cake Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
An easy, versatile chocolate sauce dresses up store-bought pound cake for a simple dessert offering. For a festive fondue dessert, substitute an orange-flavored liqueur like Triple Sec for the coffee-flavored one (or omit the liqueur altogether), and dunk fresh orange sections, dried apricots, marshmallows, or pretzel rods into the sauce. Or make this as a topping for reduced-fat ice cream.
5

Outstanding

Yield:

6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Fat 8.2 g
Satfat 3.5 g
Monofat 2 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 56.3 g
Fiber 4.4 g
Cholesterol 1 mg
Iron 3.6 mg
Sodium 217 mg
Calcium 41 mg

Ingredients

1/3 cup whole milk
3 ounces premium-quality semisweet chocolate, chopped
1/2 cup powdered sugar
1 1/2 tablespoons light-colored corn syrup
1 tablespoon coffee-flavored liqueur
1/4 teaspoon vanilla extract
1 (10.75-ounce) loaf low-fat pound cake (such as Sara Lee), cut into 12 slices
2 cups raspberries

Preparation

1. Heat milk in top of a double boiler over medium heat. Add chocolate to pan; cook 2 minutes or until smooth, stirring constantly. Stir in sugar, corn syrup, liqueur, and vanilla; cook 2 minutes or until smooth, stirring constantly with a whisk. Serve with pound cake and raspberries.

Note:

November 2009
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