food, Recipes

Chilli and Pineapple Soft Cake


For the chocolate soft cake 3 large eggs 225g sugar treacle 100g Lindt Excellence Chilli chocolate 225g flour 3g bicarbonate of soda5g cocoa powder 3g salt 200g butter 75g milk 75g cream For the caramelised pineapples: 2 medium-sized pineapples 400g sugar 1 chilli (chopped) 1/2 vanilla pod 100g rum


For the chocolate soft cake Whisk the eggs and sugar to full volume. Melt the chocolate until it's liquid and smooth, then add to the egg mixture. Fold in the dry ingredients and the melted butter. Add the milk and cream until a smooth batter is achieved. Pour into a round baking dish (ideally a Le Creuset 30cm Signature Buffet Casserole) and then place the caramelised pineapple rings over the top (see below for how to make these). Bake for 45 minutes at 170°C. Caramelised pineapples Peel the pineapples, core the centre out and slice into 1cm-thick rounds or alternatively chop the pineapple into cubes. Set this aside. Place the sugar and chilli in a medium-sized saucepan and caramelise until lightly golden. Add the vanilla pod and pineapple rings/cubes. Deglaze with the rum and cook for 30 seconds, turning the pineapple pieces over once, then remove them from the syrup and allow to cool. Keep the caramel rum syrup to soak the soft cake once baked. SERVES 10 The recipe above was created by the Lindt Master Chocolatiers in collaboration with Le Creuset.