Yield
6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)
Photo: Ellen Silverman; Styling: Toni Brogan

How to Make It

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.

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