Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes
Prep:10 mins
Serves 2
100ml double cream75g dark chocolate, chopped into small pieces25g golden caster sugar1 tsp espresso powder or 1 espresso shot1 tbsp of your favourite liqueur – amaretto or frangelica work well (optional)
STEP 1Warm the cream in a small pan over a low heat for a few minutes.STEP 2Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.
