Toasted Pound Cake With Strawberries and Chocolate Cream

Name: Toasted Pound Cake With Strawberries and Chocolate Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters chocolate syrup, plus more for drizzling; 237 milliliters cold heavy cream; 6 slices pound cake; 57 grams semisweet chocolate, finely chopped; 946 milliliters strawberries; 2 Tbsps sugar; 3 Tbsps unsalted butter

Toasted Pound Cake With Strawberries and Chocolate Cream is a gluten free dessert. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 429 calories, 4g of protein, and 25g of fat. This recipe serves 6. A mixture of strawberries, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.

Ingredients you will need

Chocolate Syrup

Strawberries

Heavy Cream

Sugar

Equipment you will use

Blender

Bowl

Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.

Ingredients you will need

Chocolate

Berries

Dip

Equipment you will use

Baking Paper

Microwave

Bowl

Heat 2 tablespoons butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter.

Ingredients you will need

Pound Cake

Butter

Equipment you will use

Frying Pan

Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.

Ingredients you will need

Strawberries

Water

Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

Ingredients you will need

Chocolate Syrup

Whipped Cream

Strawberries

Pound Cake

Chocolate

Photograph by Anna Williams

Equipment

Ingredients

Servings:

59milliliters

chocolate syrup, plus more for drizzling 237milliliters

cold heavy cream 6slices

pound cake 57grams

semisweet chocolate, finely chopped 946milliliters

strawberries 2Tbsps

sugar 3Tbsps

unsalted butter

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pound Cake works really well with Cream Sherry, Moscato d'Asti, and Port. 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.