Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit

Looking for a truly decadent summer dessert?  Look no further than grilled pound caked topped with delicious mango and papaya drizzled in a rich Mexican chocolate and topped with homemade whipped cream.

What a wonderful combination of flavors and textures!  I love the rich chocolate with a touch of spiciness from the cinnamon and ancho chile powder.  What is tastier than sweet, ripe mangos!  The usually delicious pound cake is taken to a whole new level when grilled!  And, the whipped cream has a wonderful tropical taste from the run and vanilla.

I’ve made this recipe a couple of times and everyone has raved about it.  I typically only use mango because I like mango better than papaya.  And I either use store bought pound cake or make one from a Betty Crocker mix.

Don’t forget to use high quality chocolate and vanilla.  I like to use Guittard semi-sweet chocolate chips and Nielsen-Massey Pure Madagascar Vanilla Extract. They do make a difference!

Impress your guests and get transported to a tropical locale with this unique and decadent dessert!

Grilled Pound Cake with Mexican Chocolate Sauce and Tropical Fruit
Food & Wine

WHIPPED CREAM

• 1 cup heavy cream
• 3 tablespoons confectioners’ sugar
• 1 tablespoon dark rum
• 1/2 teaspoon pure vanilla extract

MEXICAN CHOCOLATE SAUCE

• 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

FRUIT SALAD

• 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

POUND CAKE

• 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

MAKE THE WHIPPED CREAM
In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners’ sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.

MAKE THE CHOCOLATE SAUCE
In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.

MAKE THE FRUIT SALAD
In a medium bowl, toss the mango and papaya with the basil and vanilla.

PREPARE THE 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.

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.