Pineapple Upside Down Mini Mud Cake In Pineapple Reduction

Ingredients
- 200 grams condensed milk
- 100 grams maida
- 25 grams cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 60 grams dark chocolate grated
- 50 grams butter
- 4 tbsp milk
- 1 teaspoon vanilla extract
- A few tinned pineapple slices
- 2 tablespoon Sugar brown
- For the pineapple reduction 1 cup tinned pineapple sugar syrup
- 2 canned pineapple slices grinded to smooth paste
- 1 teaspoon corn flour dissolved In ½ cup water
- 1 tablespoon condensed milk
Instructions
- Squeeze out the sugar syrup from 4 pineapple slices gently.
- Dab with tissue papers to remove as much moisture as possible.
- Take 4 ovenproof small bowls or ramekins.
- Grease them lightly.
- Sprinkle a teaspoon of sugar ( brown ) in the base.
- Place the pineapple slices and a glazed cherry in the center.
- Preheat the oven at 180 degrees for 10 minutes.
- Now, Take the chocolate, condensed milk, milk/water, butter in a pan.
- Heat on low flame till the chocolate melts.
- Do not bring to a boil, just warm so that the chocolate starts melting.
- Keep aside to cool down a bit.
- Add the vanilla essence.
- Sift the cocoa powder, maida, baking soda and baking powder twice.
- Add the dry ingredients to the wet ones and whisk gently to bring everything together.
- Pour over the pineapple slices.
- Bake for 15 to 20 minutes or till done.
- Check with a toothpick and remove.
- Let cool for 10 minutes before de moulding by inverting on a wire rack.
- To prepare the reduction, Place a pan on low heat and add the pineapple syrup and the condensed milk.
- Let simmer for a bit.
- Add the pineapple puree.
- Lastly add the cornflour mixture.
- Whisk till everything comes together.
- Shut off the flame and let cool completely.
- To serve, place the mini cakes in individual dessert plates and drizzle with the pineapple sauce.
Notes
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