Ingredients

WHIPPED CREAM

1. 1 cup heavy cream
2. 3 tablespoons confectioners' sugar
3. 1 tablespoon dark rum
4. 1/2 teaspoon pure vanilla extract

MEXICAN CHOCOLATE SAUCE

1. 3/4 cup heavy cream
2. 1/2 teaspoon ground cinnamon
3. 1/2 teaspoon pure ancho chile powder
4. 1 cup semisweet chocolate chips
5. 1/2 teaspoon pure vanilla extract

FRUIT SALAD

1. 1 large mango, peeled and cut into 1/3-inch wedges
2. 1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges
3. 1 tablespoon coarsely chopped fresh basil
4. 1 teaspoon pure vanilla extract

POUND CAKE

1. 2 tablespoons unsalted butter, softened
2. Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
3. 3 tablespoons toasted sliced almonds, for garnish

Directions

1. MAKE THE WHIPPED CREAM: In a medium bowl, using an electric mixer, softly whip the heavy cream. Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form. Refrigerate the whipped cream.
2. MAKE THE CHOCOLATE SAUCE: In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder. Add the chocolate chips and vanilla. Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
3. MAKE THE FRUIT SALAD: In a medium bowl, toss the mango and papaya with the basil and vanilla.
4. PREPARE THE POUND CAKE: Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds. Pass the remaining chocolate sauce at the table.

Make Ahead

The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.