Mocha Chocolate Sauce with Pound Cake
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.
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
Nutrition 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
How to Make It
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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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