Pineapple Sundaes

Directions

1. 1
   Combine the chocolate and butter in a microwave-safe bowl.
2. 2
   Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted.
3. 3
   Whisk in the cocoa and 1 3/4 cups sugar until smooth.
4. 4
   Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally.
5. 5
   (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.)
6. 6
   Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes.
7. 7
   Transfer to a thermos to keep warm.
8. 8
   Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
9. 9
   Preheat a grill to medium.
10. 10
    Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side.
11. 11
    Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
12. 12
    Top the cake with pineapple, a scoop of mascarpone cream and hot fudge.
13. 13
    Garnish with coconut and/or nuts, if desired.
14. 14
    Photograph by Rick Lew