Friday, January 3, 2014

Pineapplesalsa with Chocolate Fondant (Leila Lindholm's recipe)

This year I don't want Christmas to stop at all, I still turn on the lights in the Christmas tree and in every candle holder when I get back from work. And everyday I watch a Christmas episode of one of the Swedish cooking series, so yesterday it was Leila Lindholm's turn and I saw a fantastic dessert she made which I want to share with you and which I would like to try this weekend:


For the Chocolate Fondant you need:

2 eggs
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

Chocolate Fondant

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.

Bon appetit!


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