Pineapple sundae

Ingredients:

• 110 g semi-sweet chocolate, chopped, or chocolate chips
• 110 g butter, thinly sliced
• 3/4 cup cocoa powder
• 1 and 3/4 cups + 2 tablespoons sugar
• 1 tbsp. + 2 tbsp. low-fat cream
• 1 cup mascarpone cheese, room temperature
• 1 store-bought pound cake, cut into 6-8 thick slices
• 2 teaspoons of vegetable oil
• 1 fresh pineapple, peeled, cored and cut into wedges
• Toasted coconut and/or peanuts, for serving (optional)

Preparation:

1. Combine the chocolate and butter in a microwave-safe bowl. Microwave at 50% power for 2 minutes; stir, then microwave in 30-second intervals until completely melted. Stir in the cocoa powder and 1 3/4 cups of sugar until smooth.
2. Microwave the mixture on full power for 5 minutes, stopping occasionally to stir. Don't worry if the mixture looks grainy; continue heating and stirring until smooth. Add 1 cup of heavy cream and microwave on full power for another 2 minutes. Pour into a thermos to keep the chocolate sauce warm.
3. Whisk the remaining 2 tablespoons cream and 2 tablespoons sugar into the mascarpone in a bowl, cover and refrigerate.
4. Preheat the grill to medium heat. Lightly brush the cake slices with vegetable oil and grill for 1-2 minutes per side. Lightly brush the pineapple with vegetable oil and grill until charred, about 1 minute per side.
5. Place pineapple wedges on each cake slice, top with a dollop of mascarpone cream, and drizzle with warm chocolate sauce. Sprinkle with coconut and/or nuts, if desired.