For the Chocolate Fondant you need:
1 dl sugar ( for dl please refer to my post about Swedish measuring cups)
100 g butter
1/4 dl milk
1 dl flour
½ dl cocoa
For the Pineapplesalsa you need:
1 fresh pineapple
1 bunch of mint
2 msk light muscovado sugar
(2 msk white rum)
vanilla ice cream
Preheat the oven to 200ºC/gas mark 6/400ºF. Stir the eggs with the sugar ( but it should not be fluffy). Melt the butter gently in a saucepan add the cold milk. Sift the flour and the cocoa over the egg-butter mix, add the butter-milk mix and stir until you have a smooth mixture, fill into a silicon muffin baking tray and put into the freezer until frozen.
Place on the middle shelf of the oven and cook for 10-15 minutes, remove from the oven, run a knife round the edges, invert and tip out on to serving plates.
Peel and cut the pineapple into 1/2 cm pieces, chop the mint and add to the pineapple together with the moscovado sugar and the white rum into a bowl.
Serve with the warm Chocolate Fondant and vanilla ice cream.