Dark Chocolate Sauce

• 6 oz semisweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tbsp light corn syrup
• 2 tsp vanilla extract

Place the chocolate in a medium bowl. In a small sauce pan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for30 seconds to melt the chocolate. Gently wisk until smooth. Stir in the vanilla extract. The sauce should be served slightly warm or at room temperature. 30 minutes before serving time take cake out of refrigerator. To serve, spoon some of the dark chocolate sauce over half of each dessert plate and milk chocolate sauce over the other half. Lay a slice of cake on the plate over the sauce.