A plain vanilla sponge cake drizzled with a delicious sauce and serve with whipped cream.
For the sauce mix creme d’cacao with some zest of orange and a little cointreau. Warm in a bowl over a saucepan of hot water add some dark chocolate and a small knob of butter to give the sauce a gloss. Don’t get hotter than sufficient to melt butter and chocolate and keep sauce thin. Result exquisite.