Name: Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit
Yield: 4 servings
Ingredients: 1 cup heavy cream; 3 tablespoons confectioners' sugar; 1 tablespoon dark rum; 1/2 teaspoon pure vanilla extract; 3/4 cup heavy cream; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pure ancho chile powder; 1 cup semisweet chocolate chips; 1/2 teaspoon pure vanilla extract; 1 large mango, peeled and cut into 1/3-inch wedges; 1 medium papayahalved, 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; Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces); 3 tablespoons toasted sliced almonds, for garnish

Servings: 4 persons

1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon pure ancho chile powder
1 cup semisweet chocolate chips
1/2 teaspoon pure vanilla extract
1 large mango, peeled and cut into 1/3-inch wedges
1 medium papayahalved, 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
Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
3 tablespoons toasted sliced almonds, for garnish

1
PREPARE THE POUND CAKE In a medium bowl, using an electric mixer, softly whip the heavy cream.
2
Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
3
Refrigerate the whipped cream.
4
PREPARE THE POUND CAKE In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
5
Add the chocolate chips and vanilla.
6
Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
7
PREPARE THE POUND CAKE In a medium bowl, toss the mango and papaya with the basil and vanilla.
8
PREPARE THE POUND CAKE Light a grill or preheat a grill pan.
9
Butter both sides of the pound cake slices.
10
Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
11
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.
12
Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
13
Pass the remaining chocolate sauce at the table.

No nutritional information available.

No additional tips available.

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

Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit

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