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Grilled pound cake with chocolate sauce

A frozen poundcake gets a major upgrade when drenched in orange juice and thrown on the grill. Use the mouthwatering espresso chocolate sauce, fluffy whipped cream, and crunchy pistachios to top off servings.

Number of Servings: 8
Prep: 25 min
Grill: 2 min

2 tablespoons boiling water
1 tablespoon instant espresso coffee powder
3/4 cup whipping cream
1 tablespoon light-color corn syrup
8 ounces special dark baking chocolate or semisweet chocolate, finely chopped (about 1-1/3 cups)
1 16-ounce loaf prepared or frozen pound cake, thawed
1/4 cup orange juice or 2 tablespoons orange juice with 2 tablespoons orange liqueur
1 cup whipping cream, whipped, or 2 cups frozen whipped dessert topping, thawed
1/2 cup pistachio nuts, chopped

1. In a very small bowl, combine boiling water and espresso powder. Set aside.
2. In a small heavy saucepan, combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.
3. Cut pound cake into eight 3/4-inch-thick slices.* Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.
4. For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as above.)
5. Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce.

Nutrition Facts: 594 cal., 43 g total fat (25 g sat. fat), 199 mg chol., 52 g carb., 249 mg sodium, 3 g fiber, 32 g sugar, 7 g pro.

 

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