A local restaurant serves a very tasty chocolate cake in small Bundt pans… drizzled heavily with rich, thick hot chocolate sauce and served with a scoop of yummy Häagen-Dazs vanilla ice cream.
I’ve wanted to recreate, as best I could, the same very best chocolate cake. When I came across this recipe for Hot Fudge Sauce, I thought I’d better save it, try it, share it (or in some sort of order like that).
1 c. heavy cream
1/2 c. light corn syrup
12 oz semi-sweet chocolate chips
- In a saucepan, combine 1 cup heavy cream and 1/2 cup light corn syrup and bring to a boil over medium heat.
- Stir until liquified, approx 2 minutes.
- Remove from heat and whisk in 12 ounces of semi-sweet chocolate chips.
- Serve hot…..
…. or drizzle over your fresh-from-the-oven-chocolate-cake, add a scoop of rich vanilla bean ice cream, :::sprinkle a touch of cocoa powder::: and serve with 2 spoons… doesn’t it sound romantic, on top of being an utterly dreamy delight for the taste buds?
