Recipe courtesy of Duff Goldman
From:
Food Network Magazine
Pineapple Sundaes
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 602
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 5 g
- Sugar
- 70 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 140 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 602
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 5 g
- Sugar
- 70 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 140 mg
Ingredients
Directions
- 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.
- Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
- 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.
- Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.
