Rich Chocolate Sauce

I got this recipe through a recipe exchange a few years ago, but I didn't retain the original e-mail, so I have no idea who sent it to me, but the sender noted: This sauce has been known in our family as Hilda Gerber's Rich Chocolate Sauce for as long as I can remember and whenever its name is spoken, there is always a knowing roll of the eyes and lick of the lips. Internet research reveals that Hilda Gerber was a South African cookbook writer in the late 1940s/early 1950s.


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4 oz. of the best quality dark chocolate 4 oz. icing sugar [powdered/confectioners' sugar] 4 whole eggs 8 oz. butter

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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.