Pineapple Sundaes

• 4 ounces semisweet chocolate, chopped, or chocolate chips
• 1 stick unsalted butter, sliced
• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups plus 2 tablespoons sugar
• 1 cup plus 2 tablespoons half-and-half
• 1 cup mascarpone cheese, at room temperature
• 1 store-bought pound cake, cut into 6 to 8 thick slices
• 2 teaspoons vegetable oil
• 1 fresh pineapple, peeled, cored and cut into wedges
• Shredded coconut, toasted, and/or peanuts, for garnish (optional)

1. Combine the chocolate and butter in a microwave-safe bowl.
2. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted.
3. Whisk in the cocoa and 1 3/4 cups sugar until smooth.
4. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally.
5. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.)
6. Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes.
7. Transfer to a thermos to keep warm.
8. Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
9. Preheat a grill to medium.
10. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side.
11. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
12. Top the cake with pineapple, a scoop of mascarpone cream and hot fudge.
13. Garnish with coconut and/or nuts, if desired.
14. Photograph by Rick Lew

semisweet chocolate, unsalted butter, cocoa, sugar, mascarpone cheese, storebought pound cake, vegetable oil, pineapple, coconut

Taken from www.foodnetwork.com/recipes/duff-goldman/pineapple-sundaes-recipe.html (may not work)