Pineapple Sundaes
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 602
- Total Fat
- 33
- Saturated Fat
- 19
- Carbohydrates
- 82
- Dietary Fiber
- 5
- Sugar
- 70
- Protein
- 6
- Cholesterol
- 75
- Sodium
- 140
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
4 ounces semisweet chocolate, chopped, or chocolate chips
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
1 3/4 cups plus 2 tablespoons sugar
1 cup plus 2 tablespoons half-and-half
1 cup mascarpone cheese, at room temperature
1 store-bought pound cake, cut into 6 to 8 thick slices
2 teaspoons vegetable oil
1 fresh pineapple, peeled, cored and cut into wedges
Shredded coconut, toasted, and/or peanuts, for garnish (optional)
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.