Grilled Chocolate

Grilled cheese: slices of cheese between slices of bread, grilled until the bread is toasty and the cheese melted.

Yield: 4 dozen pieces, about 16 servings
Hands-on: 25 to 30 min | Baking: 45 to 50 min

Ingredients

Cake

Prepared batter for Golden Vanilla Pound Cake, or your favorite pound cake recipe using about 2 cups of flour

Filling

Softened butter
3 (6.8 ounce) chocolate bars, the kind that break into small rectangles; we prefer Hershey's Special Dark chocolate

Heat oven to 350 degrees F. Lightly grease an 8 inch square cake pan; line it with parchment and grease the parchment, if you don't trust your pan to release the cake nicely.
Pour the prepared pound cake batter into the pan.
Bake the cake for about 40 minutes, until a cake tester or wooden pick inserted into the center comes out without any clinging crumbs.
Allow the cake to cool for about 10 minutes, then turn it out of the pan onto a rack to cool completely.
When you're ready to make grilled chocolate sandwiches, slice the cake in long strips, about 3/8" thick.
Butter one side of each strip.
Space three chocolate rectangles along the unbuttered side of half the strips. Top with the remaining cake strips, buttered-side up.
Cut each strip into thirds crosswise, cutting between the pieces of chocolate.
Cook the cake sandwiches on a griddle preheated to about 325 to 350 degrees F or in a frying pan set over medium heat. Cook until the cake is golden and the chocolate melted, about 2 minutes per side. Hint: Cook one sandwich first, to test the temperature/timing.
Serve as is, or with a scoop of ice cream.

Grilled chocolate: Place chocolate bars between slices of pound cake, then grill until the cake is toasty and the chocolate melted.

Recipe and photo used with permission from: King Arthur Flour