Recipe courtesy of Brian Duffy
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Total:
1 hr 35 min
Prep:
30 min
Inactive:
1 hr
Cook:
5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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