4 (1 oz. ea.) sq. semi-sweet chocolate, chopped (or chocolate chips)
1/2 cup (1 stick) unsalted butter, sliced
3/4 cup unsweetened cocoa powder
1 3/4 cups plus 2 tbsp. sugar
1 cup plus 2 tbsp. half & half, divided
1 cup Mascarpone cheese, at room temperature
1 store-bought pound cake, cut into 6 to 8 thick slices
2 tsp. vegetable oil
1 fresh pineapple, peeled, cored and cut into wedges
shredded coconut, toasted, and/or peanuts, for garnish (optional)

Combine chocolate and butter in a microwave-safe bowl. Heat at 50% power for 2 minutes; stir, then microwave at 30-second intervals until completely melted.

Whisk in cocoa and 1 3/4 cups sugar until smooth. Microwave mixture on full power for 5 minutes, stopping to whisk occasionally (don't worry if the mixture looks grainy; continue to cook and whisk until smooth).

Add 1 cup half & half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer hot fudge to a thermos to keep warm.

Fold the remaining 2 tablespoons half & half and 2 tablespoons sugar into the Mascarpone in a bowl; cover and refrigerate.

Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.

Top each cake slice with pineapple, a scoop of Mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

Makes 6 to 8 servings.

Submitted by: Graydon Hanson