Silvio Abreu
Funchal, Madeira, Portugal
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27-04-19
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  • Silvio's Blog

  • Jun 3rd 2021 at 7:34 AM
    Pineapple and Chocolate Cake

    Ingredients:

    170g of sugar (for caramel)
    3 eggs
    7 slices of pineapple in syrup
    200g of butter
    225g of sugar
    250g of wheat flour for cakes
    100g of powdered chocolate
    50 ml of milk
    zest of 1 lemon
    1 teaspoon of baking powder

    Bolo-de-Anan-s-e-Chocolate

    Preparation:

    1. Place the sugar in the pan and bring to the heat, when it becomes a caramel point, stir and spread it very well throughout the pan. (Attention, this process should be quick so as not to let the caramel dry before spreading it, you should also be very careful in this task to avoid burns.)
    2. After the caramel has cooled, coat the pan with butter and place 7 slices of pineapple in the bottom of the pan.
    3. Beat the butter and sugar until pale cream.
    4. Add eggs one by one, beating very well between each addition.
    5. Reduce the speed of the mixer to the minimum and add the chocolate and milk, alternately with the wheat flour mixed with the yeast. Slowly beat until the dough is smooth.
    6. Finally add the lemon zest and beat a little.
    7. Place the dough in the tin and place in a preheated oven at 180ΒΊC, after 45 minutes check the cooking with a toothpick.
    8. Once cooked, remove from oven and carefully unmold.

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