Chocolate and pineapple cake recipe
Preparation time: 30 minutes
Cooking time: 10 minutes
250g cooking chocolate (minimum 60% cocoa solids)
1 small Victoria pineapple
1 vanilla pod
zest of 1 lemon
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.