Toasted Pound Cake with Strawberries and Chocolate Cream

Easy Food Recipes and Cooking - Toasted Pound Cake with Strawberries and Chocolate Cream

Toasted Pound Cake with Strawberries and Chocolate Cream

Serves 6
1 cup cold heavy cream
¼ cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

Beat the heavy cream and ¼ 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.