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Toasted Pound Cake w/Strawberry Chocolate Cream Recipe

   
 

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     Toasted Pound Cake w/Strawberry Chocolate Cream

Category   Desserts - Breads
Sub Category   None

Ingredients
1 c. cold heavy cream
1/4 c. chocolate syrup, plus more for drizzling
1 quart strawberries
2 T. sugar
2 oz. semisweet chocolate, finely chopped
3 T. unsalted butter
6 slice pound cake
 

Instructions
Beat the heavy cream and 1/4 c. chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
Heat 2 T. butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 T. butter. Add the chopped strawberries and 1 T. water and cook until juicy, about 2 minutes.
Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.


Originally Submitted
5/19/2013





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