Mini Pineapple Upside-Down Cakes with Tropical Pineapple Reduction
1 hour 5 minutes
708 reads
About Mini Pineapple Upside-Down Cakes with Tropical Pineapple Reduction
Indulge in these delightful mini Pineapple Upside-Down Cakes, a twist on a classic dessert! This recipe combines the tangy sweetness of pineapple with rich, decadent chocolate for a truly unforgettable treat. Each bite offers a perfect balance of tropical fruit and deep cocoa flavors, making it ideal for impressing guests or enjoying a special moment.My personal love for pineapple shines through in this recipe, elevating the familiar upside-down cake into something refreshingly unique. The homemade pineapple reduction adds an extra layer of deliciousness, creating a harmonious blend of flavors and textures.These mini cakes are surprisingly easy to make, and the result is a beautifully presented dessert that's sure to be a crowd-pleaser. Get ready to experience a taste of the tropics!
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Recipe Time & More
Prep15 minutes
Cook50 minutes
Total1 hour 5 minutes
Ingredients
- 200 gm Milk condensed
- 100 gm All-Purpose Flour
- 25 gm Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 60 gm Chocolate dark, grated
- 50 gm Butter
- 4 tbsp Milk
- 1 tsp Vanilla Extract
- 1 slices Pineapple tinned
- 2 tbsp Sugar brown
- 1 cup Pineapple 1 cup tinned pineapple sugar syrup for the reduction
- 2 slices Pineapple grinded to smooth canned
- 1 tsp Corn Flour or water dissolved in water
- 1 tbsp Milk condensed
Instructions
Prepare the Pineapple
- Squeeze out excess juice from 4 canned pineapple slices and pat them dry with paper towels.
Prepare the Mini Cake Tins
- Grease four small ovenproof ramekins or bowls.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each ramekin.
- Arrange one pineapple slice in the center of each ramekin.
Preheat Oven
- Preheat oven to 180°C (350°F) for 10 minutes.
Make the Chocolate Mixture
- In a saucepan over low heat, melt together the grated dark chocolate, sweetened condensed milk, milk, and softened butter. Stir until smooth and melted. Do not boil.
- Remove from heat and stir in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and baking powder twice.
Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the chocolate mixture until just combined. Add the egg and mix well.
Bake the Mini Cakes
- Pour the batter over the pineapple slices in the ramekins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before inverting onto a wire rack to cool completely.
Make the Pineapple Reduction
- In a small saucepan over low heat, combine the canned pineapple juice and sweetened condensed milk. Simmer for a few minutes.
- Add the blended pineapple puree and simmer for another minute.
- Whisk in the cornstarch slurry until the sauce thickens slightly.
- Remove from heat and let cool completely.
Serve
- Place the cooled mini cakes on dessert plates and drizzle generously with the pineapple reduction. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Mini Pineapple Upside-Down Cakes:
- For extra moisture, add 1 tablespoon of pineapple juice to the cake batter.
- Don't overmix the batter; a few lumps are okay. Overmixing will result in a tough cake.
- Use high-quality cocoa powder for the best flavor.
- For a more intense pineapple flavor, use fresh pineapple, ensuring it's well-drained before use. You may need to adjust the sugar in the reduction accordingly.
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Recipe Nutrition
Calories: 237kcalCarbohydrates: 29gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 2mgFiber: 1gSugar: 10g
Anju Bhagnari
Articles: 140
4 Comments
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Absolutely fantastic! Thanks for the recipe.
I’m eager to make this recipe!
This looks so good! Appreciate the share.
Such a beautiful dish! Can’t wait to try it.