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Hot Chocolate Smore Cake with Milk Chocolate Fudge Sauce & Candied Strawberries

  • Servings

    12

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Ingredients

Milk Chocolate Fudge Sauce

Candied Strawberries

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Directions

Milk Chocolate Fudge Sauce

  1. Heat cream to a simmer in a saucepan over medium-high heat; whisk in chocolate, butter, cocoa powder, vanilla extract and salt until incorporated. Transfer sauce to blender; blend on high until smooth, about 1 minute. Hold warm in a steam table. Makes about 2½ cups.

Candied Strawberries

  1. Heat sugar and water in a saucepan over medium-high heat until the temperature reaches 300°F. Skewer each strawberry; dip in sugar mixture to coat and place on a parchment-lined sheet tray. Cool until hardened; remove skewers and refrigerate.

To Serve

  1. Heat a Sysco Classic Hot Chocolate S’more Cake in microwave oven on high 10 seconds or until heated through; toast marshmallow with a kitchen torch. Top Sysco Classic Hot Chocolate S’more Cake with a portion of each warm milk chocolate fudge sauce and candied strawberries; garnish with a mint sprig.
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