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Grilled Pound Cake with Espresso Chocolate Sauce

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  • Makes: 8 servings
  • Prep: 25 mins
  • Grill: 2 mins

Grilled Pound Cake with Espresso Chocolate Sauce

Ingredients

Directions

  1. In a very small bowl, combine boiling water and espresso powder. Set aside.
  2. In a small heavy saucepan, combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.
  3. Cut pound cake into eight 3/4-inch-thick slices.* Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.
  4. For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as above.)
  5. Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce. Makes 8 servings.

From the Test Kitchen

*

If the prepared pound cake is larger than 16 ounces, save the leftover cake for another use.

Nutrition Facts (Grilled Pound Cake with Espresso Chocolate Sauce)

    Per serving:
  • 594 kcal cal.,
  • 43 g fat
  • (25 g sat. fat,
  • 3 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 199 mg chol.,
  • 249 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 32 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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