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Chocolate Fondue with Pound Cake and Fruit
Individual
Chocolate Hazelnut Tortes
Raspberry
and Blueberry Shortcakes
Classic
Baked Alaska
English
Trifle
Grilled
Pound Cake with Vanilla Ice Cream and Fruit
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Chocolate
Fondue with Pound Cake and Fruit (Pictured Above)
Serves: 6-8
1 lb. Bittersweet Chocolate, chopped (or use chocolate chips)
1 cup Heavy Whipping Cream
1 loaf Ukrop’s Bakery Pound Cake, cut into 1”x1” cubes
1 pint Strawberries
1 cup Marshmallows
1 cup Bananas, sliced 1” thick rounds
1 tablespoon Sliced Almonds, toasted
Bamboo Skewers
Bring whipping cream to a simmer in a heavy gauge saucepan.
Reduce heat to low and add chopped chocolate; stir until mixture is
smooth.
Transfer to a fondue pot or a large bowl.
Arrange pound cake, strawberries, marshmallows, and bananas on a platter
with bamboo skewers.
Garnish top of fondue with toasted almonds.
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Individual
Chocolate Hazelnut Tortes
Serves: 4
1 loaf Ukrop’s Bakery Pound Cake
4 tablespoons Nutella (hazelnut spread)
8 oz. Bittersweet or Milk Chocolate (chocolate chips or baking squares)
8 tablespoons Unsalted Butter (1 stick)
2 tablespoons Honey
Melba or Raspberry Sauce
Toasted Hazelnuts, to garnish
Vanilla Sauce, optional
Slice pound cake lengthwise into four 1/2" thick slices.
Using a 2” biscuit or round pastry cutter, cut 2 circles of pound
cake out of each slice.
Onto four of the circles, spread 1 tablespoon of Nutella for each.
Top with second circle of pound cake; refrigerate.
Place bittersweet chocolate, butter, and honey in a small bowl; place
bowl over a simmering water bath (double boiler method)
Melt slowly over low heat, stirring frequently.
Remove from heat and stir until smooth.
Place tortes on a cooling rack over a cookie sheet.
Pour chocolate glaze over tortes, covering completely
Top with one whole or several crushed toasted hazelnuts.
Refrigerate to set glaze and ready to serve.
Garnish with vanilla sauce and melba sauce.
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Raspberry
and Blueberry Shortcakes
Serves: 4
1 loaf Ukrop’s Bakery Pound Cake
1 cup Heavy Whipping Cream (may substitute whipped topping for whipping
cream, sugar, and vanilla)
2 tablespoons Sugar
1 teaspoon Vanilla Extract
1/2 pint Raspberries
1/2 pint Blueberries
Melba or Raspberry Sauce
Slice pound cake lengthwise into four 1/2" thick slices.
Using a 2" biscuit or pastry cutter, cut 2 circles of pound cake
out of each slice.
In a mixing bowl, combine whipping cream, sugar, and vanilla extract.
Beat, on medium high speed, until soft peaks form, approximately 2-3
minutes.
Using a pastry bag, pipe small rosettes on four pound cake circles.
(Small spoonfuls can be substituted for
pastry bag)
Top with fresh raspberries and one more rosette or dollop of whipped
cream.
Place a second circle of pound cake on top of raspberry layer.
Repeat process, using blueberries instead of raspberries on top layer.
Pipe one large rosette or dollop of whipped cream on top layer and
garnish with one large raspberry.
Place shortcake on a small plate and drizzle melba sauce around the
outside of plate; garnish with fresh berries.
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Classic
Baked Alaska
Serves: 8
1 loaf Ukrop’s Bakery Pound Cake
1 pint Vanilla Ice Cream, softened
1 pint Chocolate Ice Cream, softened
1 pint Orange Sherbet, softened
1 cup Sugar
1/2 teaspoon Cream of Tartar
6 Egg Whites
1 cup fresh berries, to garnish
Slice pound cake lengthwise into 1/2" thick slices.
Place one and a half slices on an ovenproof platter to form the base.
Top with one pint of vanilla ice cream, spreading evenly over pound
cake.
Repeat process with remaining ice creams.
Top ice creams with another one and a half slices of pound cake.
Cut remaining slices of pound cake to fit for the sides.
Return to freezer.
Beat egg whites in mixer for 1-2 minutes or until foamy; add cream
of tartar.
Beat until soft peaks form, another 1-2 minutes.
Gradually add sugar, a little at a time and continue beating until
stiff glossy peaks form, approximately 3 minutes.
Spread meringue evenly over cake, approximately 1/2" thickness.
Place remaining meringue in pastry bag and garnish with star tip.
Return to freezer.
Heat oven to 350 degrees.
Place cake into oven on middle rack and bake for approximately 8-10
minutes or until meringue is golden
brown.
Serve immediately or return to freezer.
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English
Trifle
Serves: 8-10
Custard:
Note: 2 packages (3 3/8 ounce each) of vanilla pudding mix, made per
package directions, may be substituted for homemade custard.
1 quart Milk (4 cups)
1/2 cup Sugar
4 Egg Yolks
2 Whole Eggs
6 tablespoons Cornstarch
1/2 cup Sugar
2 oz. Unsalted Butter (1/2 stick)
2 teaspoons Vanilla Extract
1 loaf Ukrop’s Pound Cake
1/2 cup Raspberry Jam
1/4 cup Orange Juice
1/2 pint Raspberries
1/2 pint Blueberries
1 pint Strawberries
1 cup Heavy Whipping Cream
2 tablespoons Sugar
1 teaspoon Vanilla Extract
1 oz. Sliced Almonds, toasted
To prepare custard:
In a heavy saucepan, combine milk and sugar; bring just to a boil
and remove from heat.
In a bowl, combine egg yolks and whole eggs; whip to mix together.
Sift cornstarch and sugar into egg mixture; whip until very smooth.
Temper the egg mixture by slowly beating in some of the hot milk in
a thin stream.
Add the remaining milk; return mixture to original saucepan and bring
to a light boil, stirring constantly.
Once thickened, remove from heat and stir in butter and vanilla.
To assemble trifle:
Slice pound cake into 1/4" slices, vertically.
In the bottom of a decorative glass bowl or trifle bowl, layer four
slices of pound cake.
Top pound cake with a little of the raspberry jam and some of the
orange juice, just to moisten.
Top with one-third of the raspberries, blueberries, and strawberries.
Top berries with half of the custard (or pudding)
Repeat layering process one time.
Top custard (or pudding) with remaining berries and any pound cake
that may be left, leaving several raspberries to garnish the top.
In a mixing bowl, combine whipping cream, sugar, and vanilla.
Beat on medium-high speed until soft peaks form, approximately 2-3
minutes.
Using a pastry bag, pipe small rosettes around edge of trifle and
remaining cream in the center.
Place one raspberry on each rosette and garnish the center with toasted
almonds.
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Grilled
Pound Cake with Vanilla Ice Cream and Fruit
Serves: 4-6
1 loaf Ukrop’s Bakery Pound Cake
1 pint Strawberries, washed and hulled
2-3 Peaches, halved and sliced
1 tablespoon Sugar
1 pint Vanilla Ice Cream
Whipping Cream, to garnish
No-stick vegetable spray
Pre-heat grill to medium-high.
Slice pound cake into 1" thick slices.
In a bowl, combine peaches, strawberries, and sugar; toss and set
aside for 10-15 minutes.
Spray pound cake with vegetable spray and grill for 1-2 minutes on
each side.
To assemble, place pound cake on a plate, top with ice cream and fruit.
Garnish with a dollop of whipped cream.
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