You can make your own pound cake here, but the frozen Sara Lee pound cake everyone loves, is a very reasonable option! Grilling the pound cake brings out its wonderful sweetness and the chocolate cream and macerated berries make it a delicious summertime dessert worthy of indulgence.

For the Chocolate Cream:

• 1/2 cup powdered sugar
• 4 tablespoons cocoa powder
• 2 tablespoons hot water
• 2 cups heavy whipping cream
• 1/4 teaspoon cream of tartar
• Pinch of salt

For the Cointreau Berries:

• 2 containers fresh raspberries, blueberries, blackberries, or a mix of berries
• 3 tablespoons Coiuntreau liqueur
• 1 tablespoon granulated sugar

• 1 Pound Cake, sliced into 8 thick pieces

To make the Chocolate Cream, whisk together the confectioners sugar, cocoa powder and hot water in a small bowl. Using an electric mixer, beat the cream with the cream of tartar until soft peaks form. Add the chocolate mixture and the salt and continue to beat the cream until firm peaks. Refrigerate the cream until ready to serve. (Can be made 1 hour before serving.)

To make the Cointreau Berries, combine the berries, Cointreau and sugar and mix to combine. Allow the berries to macerate for at least 15 minutes before serving.

Preheat the grill, stovetop grill pan or a large sauté pan to hot. Grill the slices of pound cake for 1 minute on each side, or until golden and grill marks appear on the surface. (Do not walk away from the grill, as the cake browns quickly!)

Place each slice of cake on a serving plate and top with a spoonful of berries, with their sauce, and a big dollop of chocolate cream.


Serves 8