Pineapple Sundaes

Ingredients

• 4 ounces chocolate chips chopped
• 1 cup half-and-half 
• 1 cup mascarpone cheese at room temperature
• 1  pineapple fresh cored peeled cut into wedges
• 1  round cake thick store-bought cut into 6 to 8 slices
• 1.8 cups sugar 
• 1 stick butter unsalted sliced
• 0.8 cup cocoa powder unsweetened
• 2 teaspoons vegetable oil 

Equipment

• bowl
• whisk
• grill
• microwave

Directions

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. Microwave the 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.)
4. Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes.
5. Transfer to a thermos to keep warm.
6. Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
7. Preheat a grill to medium.
8. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side.
9. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
10. Top the cake with pineapple, a scoop of mascarpone cream and hot fudge.
11. Garnish with coconut and/or nuts, if desired.
12. Photograph by Rick Lew