Cakes and Pastries Recipes - Dark Chocolate Pineapple Cake with White Chocolate Ganache Recipe

Ingredients

Serves 6-8:

• 7 oz (200 g) butter

• 1/2 large pineapple

• 12 1/2 oz (330 g) sugar

• 7 oz (200 g) flour

• 1 oz (30 g) cocoa

• 4 eggs

• 1 tsp salt

• 1 packet of baking powder

• 1/3 lb (150 g) dark chocolate

• 2 cups (500ml) pineapple juice

White chocolate ganache:

• 6 1/3 oz (180 g) white chocolate

• 1 1/4 cups (300ml) cream

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Method:

1. Preheat the oven to 285°F/140°C. Melt the butter.

2. Discard the pineapple skin and cut it lengthwise in two. Cut into 1/4 inch (5 mm) thick slices, discarding the fibrous parts. Heat 4 1/2 oz (130 g) of sugar in a saucepan until it caramelizes. Place the pineapple slices in the saucepan.

3. Combine the flour with the remaining sugar and the cocoa. Make a well. Add the eggs, melted butter, salt, and yeast. Mix and pour the batter into a pan. Bake for 45 min.

4. During this time prepare the ganache: grate the white chocolate. Bring to a boil 3 fl oz (90 ml) of cream and add the grated chocolate. Mix well and allow to cool to 850°F/300°C). Work in the remaining cream, whipped. Set aside.

5. Turn out the cake and allow it to cool. While it is cooling, melt the dark chocolate in a double boiler, then pour it onto baking paper and allow it to cool. Break the chocolate into fragments. Set aside.

6. Cut the cake into two horizontal slices. Pour 1 cup (250 ml) of pineapple juice over the bottom half and spread with ganache, keeping aside about 3 tablespoon for the top. Sprinkle the second half of the cake with the remaining pineapple juice and place it on top of the first.

7. Sprinkle with chocolate fragments, covering them with the remaining ganache to fix them to the cake. Refrigerate for 1 h.