Pineapple chocolate cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 bar (100 g) dark chocolate
  • 100 g Butter or margarine
  • 150 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 100 g Flour
  • 50 g crushed almonds
  • 2 TEASPOONS Baking Powder
  • 8 sheets Gelatine
  • 2 can(s) (425 ml each; 225 g by weight) Mangoes in slices
  • 2-3 TABLESPOONS Lemon juice
  • 1 (approx. 1 kg) Pineapple
  • 2 (200 g each) Cup of whipped cream
  • 1 package Cream stabiliser
  • 7-10 Tbsp Melissa
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Roughly chop the chocolate and melt in a hot water bath. Let it cool down a little. Beat the fat, 100 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Also stir in melted chocolate. Mix flour, almonds and baking powder and stir into the fat-egg mixture in portions. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.

  2. 2

    Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes. Let cool down on a cake rack. Soak gelatine in cold water. Put the mangos with the canned juice in a high bowl and puree with a blender. Add 25 g sugar and lemon juice and stir in. Dissolve the gelatine in a small pot at low heat. Stir 2-3 tablespoons of the mango puree into the gelatine. Then stir the mixed gelatine into the rest of the mango puree. Cut the cake base horizontally and place a cake ring around each base. Spread half of the mango mass on each cake base and let it set in the fridge for about 1 hour. Peel and thinly slice the pineapple. Cut out the wooden centre in a circle. Bring 1/4 litre of water and remaining sugar to the boil in a pot and let the pineapple slices simmer in it at low heat for 2-3 minutes. Drain on kitchen paper and let cool down. In the meantime, whip the cream until stiff, while pouring in the remaining vanillin sugar and cream firming agent.

  3. 3

    Then stir the mixed gelatine into the rest of the mango puree. Cut the cake base horizontally and place a cake ring around each base. Spread half of the mango mass on each cake base and let it set in the fridge for about 1 hour. Peel and thinly slice the pineapple. Cut out the wooden centre in a circle. Bring 1/4 litre of water and remaining sugar to the boil in a pot and let the pineapple slices simmer in it at low heat for 2-3 minutes. Drain on kitchen paper and let cool down. In the meantime, whip the cream until stiff, while pouring in the remaining vanillin sugar and cream firming agent. Spread 2/3 of the cream on the lower cake base. Carefully remove the second cake base from the cake ring with a knife and lay it on the cream layer. Remove the cake ring from the cake. Place the pineapple slices on the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt a cream tuff under each pineapple slice. Decorate the cake with melissa and serve. Makes about 16 pieces

  4. 4

    Spread 2/3 of the cream on the lower cake base. Carefully remove the second cake base from the cake ring with a knife and lay it on the cream layer. Remove the cake ring from the cake. Place the pineapple slices on the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt a cream tuff under each pineapple slice. Decorate the cake with melissa and serve. Makes about 16 pieces

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
320 kcal
CARBS
32 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake