The other day, I made chinese pork. It was meant to be with pineapple chunks so I looked for a can of pineapples in my pantry, found one and opened it… only to realise it was crushed pineapple and not sliced! I obviously couldn’t use it with the pork so I had to find some other use for it. From the Chinese pork recipe, I also had some coconut cream leftover, so a little search on the net found a yummy recipe for chocolate and pineapple cake with coconut icing. I tweaked it quite a bit to make it gluten free and a bit lighter and here it is: a gorgeous almost guilt-free dessert that is moist and tasty. As Hannibal from the A-team would say: “I love it when a plan comes together”…
Source: Loosely adapted from a recipe by Nigella Lawson
100g dark chocolate (I used one with 58% cocoa solids)
20g coconut oil
75g cream cheese
55g Demerara sugar (if using more bitter chocolate, add 20 g sugar)
2 tbsp coconut flour (or grind 2 tbsp of dessicated coconut in your Thermomix until fine)
90g corn flour
250g drained pineapple
2 tbsp pineapple juice
1 tsp baking powder
1/2 tsp baking soda
3 egg whites
5 tbsp icing sugar
100g coconut cream
Chocolate shavings or cocoa powder for the decoration
- Preheat the oven at 180C.
- Melt the chocolate 4 min/50C/speed 1. Scrape down the sides and heat for another minute if needs be.
- Add the other cake ingredients and mix 10 sec/speed 6.
- Pour into a prepared 23cm tin and bake for 20 to 25 minutes. The cake is cooked when a skewer comes out clean. Leave to cool on a wiring rack.
- Clean and dry the bowl thoroughly. Place the butterfly whisk with the egg whites in the bowl and whisk for 5 minutes/60C/speed 3, measuring cup OFF. After about 2 minutes, add the icing sugar 1 tbsp at a time.
- Pour into a bowl and leave to cool.
- Fold in the coconut cream with a rubber spatula.
- Spread the icing on the cooled cake and sprinkle with chocolate shavings or dust with cocoa powder.
I’ve seen this very seasonal cheesecake in my friend Maiwenn’s blog La main á la pate . I love to use unusual ingredients so having butternut squash in a dessert somewhat appealed to me. Of course, butternut squash is a member of the fruit family (remember, if it has seeds, it’s a fruit, otherwise, it’s a vegetable) so it shouldn’t be surprising to use it in desserts, however, I had never done anything else than soups with it. That was in the past, now I can see the light!
Source: La main á la pate
200g butternut squash
150g dark chocolate coated digestive biscuits (or any biscuits you like)
2 eggs + 1 yolk
1 tbsp cornflour
1 gelatine leaf (optional)
50g dark chocolate for decoration
- Preheat the oven at 160C
- Melt the butter in the Thermomix, 3min/60C/speed 1.
- Add the biscuits, and process 30 sec/speed 4 or until it’s all crumbed and mixed together.
- Line a springform tin (20cm) with greaseproof paper and tip out the biscuit crumbs onto it. Use your hands to flatten the biscuit base evenly to cover the bottom of the cake tin.
- Rince the TM bowl with warm water and add the Philadelphia, 100g sugar and 2 eggs and mix 1 min/speed 4.
- Bake for 30 to 40 minutes until there is only a slight wobble in the centre.
- Leave out to cool
- Peel and roughly chop 200g of butternut squash and place in the internal basket.
- Add 1 L water to the bowl, place the internal basket inside and cook for 25 min/Varoma/speed 2.
- Drain the butternut, discard the water from the bowl and tip out the squash back into it. Add the cornflour, 60g sugar and the egg yolk and cook 7 min/90C/speed 4.
- Meanwhile, soak the gelatine leaf if using in cold water, frain and add to the butternut squash 30 seconds before the end of the cooking time.
- Leave to cool a little, then spread on top of the cheesecake.
- Refrigerate once completely cooled down for 2 hours minimum.
- To make the chocolate pieces, melt 50g dark chocolate in the TM for 3 min/50C/speed 2.
- Pour onto a marble slab or a tray and spread evenly with a flat spatula until you get a 2mm thick chocolate sheet. Leave to cool and use a flat scraping tool to scrape piece of chocolate (don’t worry if they are not even, we are after a messy look).
- Remove the ring from the springform tin, use a spatula to carefully lift the biscuit base from the greaseproof paper and place on a serving dish. I cut out all around the edges of the cheesecake to reveal the white cheesecake colour and make it look neater but you don’t have to.
- Sprinkle with the chocolate pieces and serve.