Pineapple Sundaes (Duff Goldman) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 ounces semisweet chocolate, chopped, or chocolate chips |
1 stick unsalted butter, sliced |
3/4 cup unsweetened cocoa powder |
1 3/4 cups plus 2 tablespoons sugar |
1 cup plus 2 tablespoons half-and-half |
1 cup mascarpone cheese, at room temperature |
1 store-bought pound cake, cut into 6 to 8 thick slices |
2 teaspoons vegetable oil |
1 fresh pineapple, peeled, cored and cut into wedges |
shredded coconut, toasted, and/or peanuts, for garnish (optional) |
Directions:
1. Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.
2. Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
3. Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
4. Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.
5. Photograph by Rick Lew
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