It’s my (paternal) grandmother’s 91st birthday today. She absolutely loves chocolate, so making a chocolate cake for the occasion was a no-brainer. After searching though all my favorite food blogs and looking at several dozen recipes, I ended up falling back on my old standby (I’ve made it a whole three times now), gluten-free chocolate buckwheat cake, topped with vanilla ice cream. That cake is pretty much perfect, but I felt that Grandma’s birthday called for something extra special. So I thought, “How can you go wrong with more chocolate?” and decided that the cake and ice cream would be accompanied by a warm chocolate sauce. I found a recipe in the Joy of Cooking (1981 edition) and made it slightly more bitter by with an extra teaspoon of cocoa powder mixed with milk. When we got back from our restaurant dinner, all I had to do was re-heat it in the microwave and drizzle over the cake and ice cream.
This recipe makes a thin and sweet chocolate sauce that is suitable for garnishing a variety of desserts. Just don’t expect the thick consistency of fudge sauce.
Adapted from Joy of Cooking.
Yield: about 1 cup.
1/2 to 3/4 c water
1/2 c sugar
2 oz dark chocolate chunks
1 tsp unsweetened cocoa powder
2 Tbsp milk
1/2 tsp vanilla
Combine water and sugar in a small saucepan over medium heat. Stir until dissolved, then let cook 5-10 minutes until a simple syrup is formed (you should see it just barely start to turn color). Remove from heat and melt in dark chocolate chunks, mixing thoroughly. Allow to cool slightly.
In a small bowl or cup, whisk together milk and cocoa powder into a thin paste. Stir into saucepan. When mixture has cooled, stir in vanilla.
Serving suggestion: re-warm (optional but recommended) and spoon over ice cream and/or other desserts.