Raspberry & Pineapple Cake

4 eggs
160 g sugar
a pinch of salt
200 g flour
2 tsp baking powder
100 g finely chopped dark chocolate
4 Tbsp boiling water

Beat eggs with hot water, sugar and salt. Incorporate flour with baking powder, and then slowly add chocolate. Bake in a preheated oven on 160°C for about 30 minutes. After it’s baked and cooled, cut into two layers.

Decoration:

1 medium sized pineapple
400 g raspberries
powdered sugar
100 g finely chopped dark chocolate

Cut pineapple into thin circles, enough of them to cover the whole side of the cake, dry them with a paper towel, and save the remaining pineapple for the filling. Fry them on a pan without any oil, on one side only, until they get brownish.

Filling:

30 g powdered gelatin
1 stick vanilla
leftover pineapple, finely chopped
200 ml pineapple juice
120 g sugar
250 g cream cheese
500 ml heavy cream
1 Tbsp rum

Soften gelatin in some cold water. With a hand mixer, beat heavy cream. Boil pineapple juice, vanilla and sugar. Let cool a little and then, while it’s still hot stir in gelatin. Add cheese and pineapple. As soon as it starts gelling, add cream and rum.

Assembling:

In a spring form pan, place one layer of biscuit, spread half of filling over and sprinkle about 100 g of raspberries on top. Cover with the remaining biscuit, spread remaining filling over and the rest of raspberries. Leave in the fridge for at least 4 hours. Take the cake out of the mold, place pineapple circles around the side, sprinkle raspberries with some powdered sugar, and chopped chocolate.

Recipe adapted from: