Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit

Name: Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Tbsps toasted sliced almonds, for garnish; 1 teaspoons pure ancho chile powder; 3 Tbsps confectioners sugar; 1 Tbsp dark rum; 1 Tbsp coarsely chopped fresh basil; 1 teaspoons ground cinnamon; 177 milliliters heavy cream; 237 milliliters heavy cream; 1 large mango, peeled and cut into 1/3-inch wedges; 1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges; 2 kilograms 1 1/4-inch slices of homemade or fresh bakery pound cake (about; 237 milliliters semisweet chocolate chips; 2 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract

The recipe Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit is ready in approximately 45 minutes and is definitely an awesome gluten free option for lovers of Mexican food. One portion of this dish contains roughly 20g of protein, 51g of fat, and a total of 1348 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. It will be a hit at your The Fourth Of July event. A mixture of butter, heavy cream, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

PREPARE THE POUND CAKE

Ingredients you will need

Pound Cake

In a medium bowl, using an electric mixer, softly whip the heavy cream.

Ingredients you will need

Heavy Cream

Equipment you will use

Hand Mixer

Bowl

Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Vanilla

Cream

Rum

PREPARE THE POUND CAKE

Ingredients you will need

Pound Cake

In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.

Ingredients you will need

Chili Powder

Heavy Cream

Cinnamon

Equipment you will use

Sauce Pan

Add the chocolate chips and vanilla.

Ingredients you will need

Chocolate Chips

Vanilla

Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.

Equipment you will use

Whisk

PREPARE THE POUND CAKE

Ingredients you will need

Pound Cake

In a medium bowl, toss the mango and papaya with the basil and vanilla.

Ingredients you will need

Vanilla

Papaya

Basil

Mango

Equipment you will use

Bowl

PREPARE THE POUND CAKE

Ingredients you will need

Pound Cake

Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. 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. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds. Pass the remaining chocolate sauce at the table.

Ingredients you will need

Hot Fudge Sauce

Whipped Cream

Pound Cake

Almonds

Butter

Fruit

Rum

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

3Tbsps

toasted sliced almonds, for garnish 1teaspoons

pure ancho chile powder 3Tbsps

confectioners' sugar 1Tbsp

dark rum 1Tbsp

coarsely chopped fresh basil 1teaspoons

ground cinnamon 177milliliters

heavy cream 237milliliters

heavy cream 1large

mango, peeled and cut into 1/3-inch wedges 1medium

papaya—halved, seeded, peeled and cut into 1/3-inch wedges 2kilograms

1 1/4-inch slices of homemade or fresh bakery pound cake (about 237milliliters

semisweet chocolate chips 2Tbsps

unsalted butter, softened 1teaspoons

pure vanilla extract 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.