Servings:
6
Prep time:
60
Cooking time:
25
INGREDIENTS
- For the filling:
- - 1 pineapple
- - 200 g of dark chocolate
- - 80 g cream
- - 70 g of plain yogurt
- - 2 tablespoons brown sugar
- - 25 g of butter
- For the dough:
- - 200 g of white flour
- - 100 g of butter
- - 50 g of cocoa powder
- - 1 egg
- - 10 g of sugar
- - 1 teaspoon vanilla extract
- - salt
INSTRUCTIONS
- Work the softened butter with the sugar and a pinch of salt, stir in the egg and vanilla, then add the sifted flour with the cocoa and mix well. Eventually form a ball of dough and let rest for 30 minutes.
- Roll out the rested dough fitting it in a rectangular or round cake pan with a diameter of 24 cm covered with baking paper, line even the edges with dough. Bake at 180 ° C for about 25 minutes.
- Mix the cream and yogurt in a small saucepan, bring to a boil and add the chocolate, chopped previously, stirring energetically until a smoothy cream. let cool
- Stuff the base of the dough with chocolate cream, even the surface and store the cake in the refrigerator
- Clean the pineapple and slice it into rings of the same thickness, then sautè the slices in a pan with butter and brown Finoa sugar until they are caramelized. Arrange them, then, in a decorative way on the cooled cake.
