Rich Chocolate SauceUser Submitted Recipe
Hilda Gerber's Classic dessert sauce
Internet research reveals that Hilda Gerber was a South African cookbook writer in the late 1940s/early 1950s."
4 oz. of the best quality dark chocolate
4 oz. icing sugar [powdered/confectioners' sugar]
4 whole eggs
8 oz. butter
Melt chocolate in a double boiler. Add sieved icing sugar and mix (you'll think it's all gone horribly wrong at this stage, but stay cool). Add eggs one by one -- beat together but do NOT boil. Take off heat and add roughly chopped butter and allow to melt in. Stir together. Leave to cool and then pour over whatever you want — or just eat it by the spoonful.
Servingsno serving information available
no nutrition information available
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