Toasted Pound Cake With Strawberries and Chocolate Cream

• 1 cup cold heavy cream
• 1/4 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

1. 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.
2. Refrigerate until ready to use.
3. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
4. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes.
5. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
6. Heat 2 tablespoons butter in a large nonstick skillet over medium heat.
7. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate.
8. Wipe out the skillet and melt the remaining 1 tablespoon butter.
9. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
10. Drizzle some chocolate syrup on each plate; top each with a piece of pound cake.
11. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
12. Photograph by Anna Williams

cold heavy cream, chocolate syrup, strawberries, sugar, chocolate, unsalted butter, cake

Taken from www.foodnetwork.com/recipes/food-network-kitchens/toasted-pound-cake-with-strawberries-and-chocolate-cream-recipe.html (may not work)