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Chocolate Fondue with Fruit and Grilled Pound Cake - Cake

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Cake unsalted butter heavy cream bourbon chocolate bittersweet chocolate salt
Viewed: 37 - Published at: 5 years ago

Ingredients

  • 1 pineapplepeeled, cored and sliced 1 inch thick
  • One 1 1/2-pound pound cake, sliced 1 1/2 inches thick
  • 2 tablespoons unsalted butter, melted
  • 4 apricots, pitted and quartered
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • 10 ounces semisweet chocolate, coarsely chopped (2 1/4 cups)
  • 10 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
  • Pinch of salt

Method

  • Light a grill.
  • Grill the pineapple slices over moderate heat until charred on both sides, about 8 minutes.
  • Brush the pound cake with the melted butter and grill over moderate heat until toasted, about 4 minutes.
  • Cut the pound cake into 1-inch cubes and transfer to a plate.
  • Cut the pineapple into 1-inch cubes and transfer to a separate plate along with the apricots.
  • In a medium saucepan set on the grill, bring the cream and the bourbon to a simmer.
  • Add both chocolates and the salt and remove from the grill.
  • Let stand for 5 minutes, then whisk until smooth.
  • Serve the fondue with the grilled pound cake and fruit.

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