Dessert Club Sandwich with Pineapple Fries & Strawberry Ketchup

Serves 4

Dale Norris

ingredients

Chocolate Pound Cake
2 cups (500 mL) all-purpose flour
1 cup (250 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) butter (room temperature)
2 3/4 cups (675 mL) sugar
2 tsp (10 mL) vanilla
2 tsp (10 mL) coffee extract (optional)
5 eggs
1 1/4 cups (310 mL) buttermilk
Whipped Cream
1 tbsp (15 mL) white sugar
1 tsp (5 mL) vanilla extract
1 cup (250 mL) heavy cream
White Chocolate Slice
1 oz (30 g) white chocolate, chopped
2 tbsp (30 mL) heavy cream
Strawberry Ketchup
2 cups (500 g) ripe strawberries, cored
1/4 cup (60 mL) water
3 tbsp (45 mL) sugar
2 tsp (10 mL) fresh lemon juice
Pineapple Fries
1 fresh pineapple, peeled and trimmed into a square
1/2 cup (125 mL) light brown sugar
1/4 cup (60 mL) unsalted butter
Other
4 large ripe strawberries, cored and cut into 1/4" (5 mm) slices
8 large fresh basil leaves (4 per layer)
1 ripe banana cut lengthwise into 1/2" (1.3 cm) strips

directions

1
Chocolate Pound Cake:
2
Preheat oven to 325 F (160 C). Grease 2, 9” (23 cm) x 5” (12 cm) loaf pans with butter. Dust well with granulated sugar. Sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside. Using an electric mixer, cream butter on medium speed until fluffy. Add the sugar, vanilla and coffee extract and again beat until the mixture is light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl halfway through mixing. Beating at medium speed, add the eggs one at a time and beat until well blended before adding the next egg. Reduce speed to low and add the flour mixture in parts, alternating with the buttermilk, about three times each. Batter should be smooth. Pour the batter into prepared loaf pans and bake loaves 50 to 60 minutes, until top feels springy and a toothpick inserted into the centre comes out clean. Cool loaves in the pans on wire racks for 20 minutes. Turn out loaves onto the wire racks to finish cooling. Cut end off one side of one cake. Slice 3, 3/4" (2 cm) pieces of cake. Freeze remaining cake for another occasion.
3
Whipped Cream:
4
Combine sugar, vanilla and heavy cream in the bowl of an electric mixer. Beat on high until soft peaks form. Cover and chill.
5
White Chocolate Slice:
6
Place chocolate in a heatproof bowl and microwave until melted. Add heavy cream and whisk to incorporate. On a piece of waxed paper, draw a 4” (10 cm) square. Turn waxed paper over so pencil line is on the other side. Place wax paper on a flat plate and pour just enough chocolate onto the waxed paper to fill the square, using a spatula to clean-up edges. Let cool to room temperature.
7
Strawberry Ketchup:
8
Place strawberries, water, sugar and lemon juice into a blender; purée until smooth. Cover and chill.
9
Pineapple Fries:
10
Cut pineapple into several 1/2” (1.3 cm) squares. Using a crinkle-cut knife, cut 16, 2” (5 cm) x 1/2” (1.3 cm) x 1/2” (1.3 cm) pineapple ‘fries’ avoiding the core. Roll in brown sugar and set aside. Melt butter in a skillet set over medium-high heat; add pineapple and caramelize on all sides, turning frequently. Remove from pan and let rest on paper towels to absorb any excess butter.
11
To Assemble:
12
Spread a layer of whipped cream on 1 piece of the cake; top with an even layer of basil, the White Chocolate Slice and strawberries. Top with second piece of cake and layer with banana slices, remaining strawberries and basil. Spread whipped cream on the last square of cake and place on top of basil. Cover and chill. Cut Dessert Club Sandwich from corner to corner, twice, to make 4 portions. Pierce each portion with a fancy toothpick and serve with 4 Pineapple Fries. Serve immediately.