In my last post about menu planning I mentioned that I would be serving a buttermilk lemon cake with a bittersweet chocolate sauce for dessert. The cake recipe actually calls for a lemon glaze topping. I've made it that way and can attest to its deliciousness. But this time around I wanted to see if the subtle lemon flavors in this lightly-textured cake could complement the more complex flavors of passionfruit and dark chocolate. With a jar of Renee Suzette's bittersweet seduction chocolate sauce on hand I thought I'd give it a try.
Well, why did I wonder? Truthfully this sauce, which I defy anyone from taking spoonfuls directly from jar to mouth, would go beautifully with any pound cake recipe. I can even envision it served atop banana bread (instead of baking chocolate chips in the banana bread, for example). And though arguments can be made for going for "full cake coverage" I think that a restrained drizzle provides all the decadence you need. It isn't that it would be too sweet (this is not like the cloyingly sweet chocolate syrups you'll find in the supermarket aisle--this is basically ganache in a jar). But because it is basically ganache in a jar, I'm inclined to take it easy. Love, love, love this!
See...this is what I'm talking about!
Renee Suzette's Chocolates are available online from her website and at select wineries and shops.
Statement of disclosure: This jar was given to me by Renee Suzette Daldry with no request or expectation of a review or endorsement.