Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder. My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well. 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 dried ancho chile powder |
1 cup semi-sweet chocolate chips |
1/2 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) |
Directions:
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. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.
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