It was one of those nights when all I wanted to eat was a bowlful of gooey brownies, cold creamy ice cream, chewy marshmallows, perhaps some toasted nuts, all slathered with rich chocolate sauce. Come on, you know you’ve been there too. Kale salad was just not going to cut it. A full on chocolate sundae was the only thing that would hit the spot.
Luckily for me, we had brownies, ice cream, marshmallows and nuts all at hand (thus what probably prompted this craving). Hurrah! But what about the sauce? We all know you can’t have a sundae without sauce. But with no cream or butter to hand I feared my sundae dreams were over. I mean who knew you could make a decadent, rich chocolate sauce without the addition of cream and/or butter?
Apparently David Lebovitz, who refers to this recipe as the “little black dress” in his repertoire. He firmly believes there is very little that can’t be improved with a drizzle of this sauce. Having tried it I would thoroughly agree and will be liberally splashing this delight over everything from cookies, ice cream, cake,
granola, profiteroles, …you get the idea.
Further bonus marks are awarded for being able to keep this in the fridge for a good 10 days (unless I’m around) and being super speedy to make. All round a keeper of a recipe if ever there was one.
A note on the recipe: I made a few changes to the original to reduce the sugar and increase the amount of chocolate. David uses 55g of chocolate whilst I’ve upped this to 100g and he also adds in 160g of agave nectar, glucose, or corn syrup which I guess is to thicken it but I find the extra chocolate means you end up with a perfect pouring consistency anyway.
This time last year: Lemon & Strawberry Victoria Sandwich
Easy Chocolate Sauce
Adapted from David Lebovitz’ “The Best Chocolate Sauce”
Makes about 600ml/2.5 cups
75g unsweetened cocoa powder
100g sugar (I used light brown soft sugar but caster is good too)
100g dark chocolate, broken into pieces
1. In a small saucepan whisk together the water, sugar, and cocoa powder.
2. Bring to the boil over a medium heat, whisking all the time. Remove from the heat and stir in the chocolate.
3. Leave to stand for a couple of hours before serving as it will thicken up a bit.
It will keep happily in the fridge for a good 10 days. Warm up before serving.