The Best Chocolate Sauce

An extravagant claim, I know.  But if you like a chocolate sauce to be as dark, brooding and bitter as Heathcliffe, then this recipe from David Lebovitz is for you.  It is also low in fat - hurrah! (erm....we'll just gloss over the sugar, eh?).  This makes a large quantity, and it will keep for a week or so in the fridge to anoint chocolate pear pudding (as we did tonight), ice cream, pancakes, banana splits - or just spooned from the bowl......!  The recipe calls for corn syrup but I used the much more British ingredient, glorious golden syrup.  "Out of the strong came forth sweetness" and all that.  Anyway, do yourself a favour, make this, and dive in.