Combining my favorite flavor, Pineapple, with a classic and a favorite of the rest of the 98 % population of the world, Chocolate.
200 grams condensed milk
100 grams maida
25 grams cocoa powder
Â½ teaspoon baking soda
Â½ teaspoon baking powder
60 grams dark chocolate, grated
50 grams butter
4 tablespoons 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 Â½ cup water
1 tablespoon condensed milk
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.
Though the combination is unusual, it really does come together quite well
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