Summary

Ingredients

• 2 small Can / s pineapple in pieces
• 2 points pudding powder, vanilla
• 80 g suar
• 750 ml milk
• 2 cups crème fraîche
• 100 g chocolate (nouat chocolate)
• 200 g flour (wheat flour)
• 3 teaspoons, leveled baking powder
• 150 grams sugar
• 1 point vanilla sugar, bourbon
• 4 egg (s)
• 150 g mararine
• 75 g chocolate flakes
• 50 g chocolate (nouat chocolate), for decoration
• 25 g chocolate flakes for decoration

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Instructions

1. Drain the pineapple well. Using pudding powder and sugar, but only 750 ml milk, cook a pudding. Stir in the creme fraiche with a whisk and let cool down a little. Roughly chop the chocolate and dissolve in a water bath. Mix flour with baking powder. Add the remaining ingredients except for the grated chocolate and stir everything briefly on the lowest, then on the highest level for 2 minutes to form a dough. Finally fold in the grated chocolate. Extend the square baking frame to the size of a baking sheet, place it on the sheet and smooth the dough in it (or in a dripping pan). Spread evenly on the still warm pudding and cover evenly with pieces of pineapple.
2. Bake at 170 ° for about 40 minutes
3. After baking, place the cake on the baking tray on a wire rack. Loosen the topping on the edge with a knife from the baking frame and allow to cool. Roughly chop the nougat chocolate, fill it in a freezer bag and let it melt in the microwave on defrosting level. Cut off a small corner and sprinkle the cake decoratively with it. Scatter grated chocolate on top.