Instructions: 1. In a small saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves.

Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.

2. Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature. Strain into a serving bowl and stir in the vanilla. Cover with plastic wrap and refrigerate until ready to serve. The sauce will keep up to 2 weeks in the refrigerator.

Makes about 1 cup sauce.

Yield: 8 servings.

Serving size: 1 slice with 1 Tbsp Dark and Divine Chocolate Sauce.

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