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Chocolate and pineapple cake recipe


Serves 6
Preparation time: 30 minutes
Cooking time: 10 minutes

250g cooking chocolate (minimum 60% cocoa solids)
175g butter
100g sugar
75g flour
5 eggs
1 small Victoria pineapple
100g sugar
1 vanilla pod
zest of 1 lemon
100ml water

Carefully peel the pineapple and dice it. Make a syrup by mixing the grated vanilla pod, lemon zest, 100g of sugar and water. Bring to a simmer and add the pineapple, leave to cook for 20 minutes over a low heat until the pineapple chunks become tender.

Preheat the oven to 200°C (Gas Mark 7).

Melt the butter and chocolate in a bain-marie (simmer a small amount of water in a saucepan and place an overproof bowl over the the top to heat - do not let the bowl touch the water - the heat of the water will gently heat the bowl above and allow you to melt the ingrediants without burning or curdling - make sure your stir often)

Mix the eggs, flour and sugar in a large bowl. Add the melted chocolate/butter mixture and mix well.

Add 3/4 of the pineapple chunks (the rest will be used for decoration).

Grease and dust small ramekins with flour. Pour the mixture into the ramekins, filling them 3/4 full.

Put in the oven and cook for 10 minutes. Once removed from the oven, set them aside for 5 minutes before taking out of the ramekins.

Serve with vanilla ice-cream and the remaining candied pineapple chunks.


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