Pineapple chocolate cake
Made with St-Auvent® Biscuit & Pâte Levée
Cooking Time
30 mins
Serving Suggestion
30 people
Difficulty
Allergy information
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How to make Pineapple chocolate cake
1
Mix the St-Auvent Cremas and sugar for 2 minutes at medium speed. Gradually add the eggs and mix for 1 minute. Add the flour, cocoa powder and baking powder and mix for 1 minute. Add the cream and mix for 2 minutes at medium speed.
2
Pour the cake batter in a 40x60 baking mould with high edges. Add the the pineapple slices on top to make 30 parts and bake the cake for 45 minutes at 165°C.
3
Once baked and cooled down apply the glazing on top. Decorate with shaved almonds and cut in 30 pieces.
Other Ingredients
500 g sugar
500 g eggs
560 g flour
40 g cocoa powder
15 g baking powder
200 g cream
30 pineapple slices
200 g roasted shaved almonds
200 g glazing