Grilled Banana Pound Cake With Chocolate Sauce Food

GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP

Steps:

• Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
• Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
• Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
• Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
• Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
• In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

CHOCOLATE BANANA POUND CAKE

Steps:

• Preheat oven to 350. Grease and flour bundt pan.
• Peel bananas and place in large mixing bowl. Mash completely.
• Add remaining ingredients. Blend with electric mixer on low speed for 1 minute, scraping sides of bowl frequently.
• Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if necessary.
• Pour batter into pan. Bake for 38 to 40 minutes, or until tests done.
• Remove pan from oven and let sit for 20 minutes. Run sharp knife around edge of cake and invert it onto a rack to cool completely.

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT

Steps:

• MAKE THE WHIPPED CREAM:
• In a medium bowl, using an electric mixer, softly whip the heavy cream.
• Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
• Refrigerate the whipped cream.
• MAKE THE CHOCOLATE SAUCE:
• In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
• Add the chocolate chips and vanilla.
• Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
• MAKE THE FRUIT SALAD:
• In a medium bowl, toss the mango and papaya with the basil and vanilla.
• PREPARE THE POUND CAKE:
• Light a grill or preheat a grill pan.
• Butter both sides of the pound cake slices.
• Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
• Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
• Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
• Pass the remaining chocolate sauce at the table.
• **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

CHOCOLATE BANANA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9x5x3 loaf pans.
• Cream butter, eggs, sugars, bananas, buttermilk, vanilla and cinnamon.
• Mix together flour, baking soda, salt, baking cocoa and pecans.
• Add dry ingredients to creamed ingredients. Mix well.
• Add boiling water and stir rapidly for 2 minutes.
• Pour batter into loaf pans.
• Bake for 45 minutes.
• Sprinkle chocolate chips over tops of loaves. (if using chocolate chips).
• Return to oven for about 15 minutes or until toothpick comes clean when poked into center of loaf.
• Remove from oven and place on cooling rack.
• Take a spatula and spread melted chocolate chips in an even layer on top of loaves.
• Let cool and remove from pans.
• Warm to serve and enjoy!
• Note: This recipe will also make 48 small cupcakes with a baking time of 20 minutes, and chocolate frosting can be substitued for the chocolate chips.