Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit Recipe

Name: Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 3 tablespoons confectioners' sugar; 1 tablespoon dark rum; ½ teaspoon pure vanilla extract; ¾ cup heavy cream; ½ teaspoon ground cinnamon; ½ teaspoon pure dried ancho chile powder; 1 cup semi-sweet chocolate chips; ½ teaspoon pure vanilla extract; 1 large mango (peeled and cut into 1/3-inch wedges); 1 medium papaya, halved (seeded, peeled and cut into 1/3-inch wedges); 1 tablespoon coarsely chopped fresh basil; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, softened; 6 slices homemade butter pound cake (1 1/4-inch) or 6 slices fresh bakery butter pound cake (1 1/4-inch); 3 tablespoons toasted sliced almonds (to garnish) or 3 tablespoons toasted macadamia nuts, chopped (to garnish)

Servings: persons

1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon dark rum
½ teaspoon pure vanilla extract
¾ cup heavy cream
½ teaspoon ground cinnamon
½ teaspoon pure dried ancho chile powder
1 cup semi-sweet chocolate chips
½ teaspoon pure vanilla extract
1 large mango (peeled and cut into 1/3-inch wedges)
1 medium papaya, halved (seeded, peeled and cut into 1/3-inch wedges)
1 tablespoon coarsely chopped fresh basil
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
6 slices homemade butter pound cake (1 1/4-inch) or 6 slices fresh bakery butter pound cake (1 1/4-inch)
3 tablespoons toasted sliced almonds (to garnish) or 3 tablespoons toasted macadamia nuts, chopped (to garnish)

1
MAKE THE WHIPPED CREAM:
2
In a medium bowl, using an electric mixer, softly whip the heavy cream.
3
Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
4
Refrigerate the whipped cream.
5
MAKE THE CHOCOLATE SAUCE:
6
In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
7
Add the chocolate chips and vanilla.
8
Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
9
MAKE THE FRUIT SALAD:
10
In a medium bowl, toss the mango and papaya with the basil and vanilla.
11
PREPARE THE POUND CAKE:
12
Light a grill or preheat a grill pan.
13
Butter both sides of the pound cake slices.
14
Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
15
Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
16
Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
17
Pass the remaining chocolate sauce at the table.
18
**MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving.
19
The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup heavy cream, 3 tablespoons confectioners' sugar, 1 tablespoon dark rum, ½ teaspoon pure vanilla extract, and more.

Yes, Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit

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