Recipe courtesy of Brian Duffy
Chocolate Ganache Topped Pound Cake
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 91 mg
- Sodium
- 245 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 91 mg
- Sodium
- 245 mg
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.
