Prep Time 5 minutes Cook Time 1 minute
Warm, gooey, fresh! What could be better than this unbeatable combination of juicy summer berries and chocolate sandwiched between toasted cake slices?
What you'll need
- 8 slices pound cake 1/4-inch thick
- 1/4 cup chocolate-hazelnut spread, such as Nutella
- 1/2 pint raspberries
- 2 tablespoons unsalted butter, melted
Helpful Tip:
Make it Faster: If you are making these for a crowd, instead of slicing the pound cake vertically, slice it horizontally. Grill the long rectangular sandwiches and cut them after grilling.
Variations:
Substitution(s): Use sliced bananas in place of the raspberries.
How to make it
- Heat grill to medium. On one side of two slices of pound cake spread about 1-1/2 teaspoons chocolate-hazelnut. Top one slice with one quarter of the raspberries and the second piece of pound cake, spread-side down. Brush butter on outside faces of the sandwiches. Repeat with remaining ingredients.
- Grill 1 minutes turning half-way through.
Nutritional Information
Servings per Recipe: 4
Amount Per Serving: 1 sandwich
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