Chocolate pineapple pudding with almond and orange.
This month’s recipe makes the most of the cold winter evenings (and our bodies’ slightly higher energy requirements because it’s winter!) The Food Fox came up with this gorgeous chocolate pudding with hints of fruit. Pair it with a fortified wine or try a tot of brandy to cut through the sweetness.
- 1 ripe pineapple
- 100g 70% dark chocolate, chopped
- 60 g butter
- 3/4 cup self-raising flour
- 100g ground almonds
- 1/2 cup sugar
- a pinch of salt
- 2 eggs
- 2 egg yolks
- 1/2 cup of milk
- finely grated zest of 2 oranges
- 5 ml vanilla extract
For the chocolate sauce:
- 100g dark chocolate, chopped
- 1/2 cup fresh cream
- a dusting of cocoa powder (optional)
- 250 g creme fraiche (or vanilla ice cream)
- Using a sharp knife, cut the skin off the pineapple and cut into chunks or rounds. Grill the chunks in a very hot griddle pan until you get beautifully charred marks on the outside. Put half of the grilled pineapple in a food processor and process to a smooth pulp. Set aside the pulp and the remaining grilled pineapple.
- In a small glass bowl, add the chocolate and butter. Microwave for 30 seconds, then stir well until smooth and melted. Put aside.
- Pre-heat oven to 200 C and grease a deep 23cm heat proof baking dish or skillet.
- In a large mixing bowl, add the flour, almonds, sugar and salt. Mix well with a hand whisk. Now add the eggs, yolks, milk, zest, vanilla, pineapple pulp and melted chocolate mixture. Mix with the whisk until smooth, then pour into the prepared pan.
- Bake for 15-20 minutes or until just undercooked in the centre. Remove from the oven, dust with cocoa powder (optional) and serve warm with grilled pieces of pineapple, chocolate sauce and creme fraiche.
- For the chocolate sauce: While the pudding is baking, heat the cream in a tall cup in the microwave until it just starts to boil (about 30 seconds – 1 minute). Add the chopped chocolate and stir until smooth and melted.
Source: The Food Fox