TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup 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 tablespoons 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 tablespoon butter. Add the chopped strawberries and 1 tablespoon 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.
POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE
This is our old standby dessert on Sundays. Yummy!
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.
TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE
Categories Cake Chocolate Dessert Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
- Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
- Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE
Categories Cake Berry Chocolate Egg Fruit Dessert Bake Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
- Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
- Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.
POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE
Categories Cake Dairy Nut Dessert Bake Kid-Friendly Fall Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.
More about "toasted pound cake with vanilla ice cream and chocolate honey sauce recipes"
TOASTED POUND CAKE - BAKING BITES
From bakingbites.com
Estimated Reading Time 2 mins
POUND CAKE WITH VANILLA ICE CREAM AND CIDER SAUCE
From martinellis.com
FRESH RASPBERRY SAUCE RECIPE (GREAT FOR TOPPING DESSERTS!)
From mysaucerecipes.com
VANILLA ICE CREAM CAKE - COOKEATSHARE
From cookeatshare.com
ABSOLUTELY PERFECT HONEY POUND CAKE - BAKING SENSE®
From baking-sense.com
SALTED HONEY WHITE CHOCOLATE POUND CAKE TRIFLE
From mysequinedlife.com
CHOCOLATE POUND CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST EVER HONEY VANILLA POUND CAKE | GIRL RAISED IN THE SOUTH
From girlraisedinthesouth.com
POUND CAKE RECIPE WITH BANANA SAUCE | THEHUB FROM …
From ideas.walmart.ca
TOASTED POUND CAKE WITH ICE CREAM - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love