Last night, the MasterChef SA Celebrity contestants had to cook something using a secret ingredient: pineapple. The team behind the Woolworths #CelebrityChef campaign asked me to also put together a recipe using pineapple.
After considering many different dishes from a pineapple tarte tatin to a pineapple salsa taco to pineapple BBQ sauce ribs, I came up with this rich and decadent pudding using grilled fresh pineapple, chocolate, ground almonds and orange rind. The pudding must be slightly underbaked to ensure a gooey centre. It has a tropical undertone that goes so very well with the richness of dark chocolate. Serve warm with dark chocolate sauce and creme fraiche.
- 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 XL eggs
- 2 XL 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 (I also removed the tough inner core). 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 & 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.
- You can also use cheaper commercial dark chocolate for this recipe, but be sure to add a tablespoon of cocoa powder to the batter to ensure a dark pudding.
- If you’d like to serve this at room temperature as a chocolate tart, bake the pudding for 20 minutes in total, then cool completely. Cool the chocolate sauce as well, then spread the sauce over the pudding as a stylish ganache topping. Slice and serve.
- I find it easy and fuss-free to melt chocolate in the microwave, but you can also do it in a heat-proof bowl over a pot of simmering water (the traditional French way).