Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour
- 200 g mararine
- 200 g suar
- 4 egg (s)
- 1 point vanilla sugar
- 3 tablespoon cocoa powder (correct!)
- 400 g dark chocolate
- 1 can pineapple
- 0.5 ½ point baking powder
Print Recipe
Pin Recipe Instructions
- Drain the pineapple well.
- Beat eggs, sugar, vanilla sugar and margarine until frothy - works better when the margarine is at room temperature. Mix the flour and baking powder, gradually stir in. Roughly chop half of the chocolate, cut the pineapple rings into small pieces and carefully fold in both with a spoon.
- Put everything in a well-greased springform pan (diameter 26 cm) and place in the unheated oven at 180 ° for about 45 minutes. If the oven is preheated, reduce the baking time accordingly.
- Take the cake out of the mold, let it cool down a little, melt the other half of the chocolate in a double boiler and cover it over the cake.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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