Grilled Pound Cake with Mexican Chocolate Sauce and

Name: Grilled Pound Cake with Mexican Chocolate Sauce and 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; 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: 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.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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, 1/2 teaspoon pure vanilla extract, and more.

Yes, Grilled Pound Cake with Mexican Chocolate Sauce and 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.

That's it — enjoy your meal!

Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions