Roasted pineapple coffee cake

Coffee and cocoa: they are meant to meet in delicious creations. Not only are they both all-natural products, enjoying a tropical, sunny and humid equatorial climate. Both cocoa and coffee beans are dried and roasted in their natural shells to preserve even the most delicate flavours and aromas. This cake is my ultimate tribute to these two fantastic ingredients and their love for one another.

Recipe

Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada

Roasted pineapple and white chocolate cake

ingredients preparation
  • 48g
    sucrose
  • 48g
    all-purpose flour
  • 24g
    almond flour
  • 48g
    desiccated coconut

Mix together.

  • 120g
    egg white

Add to previous mixture.

  • 60g
    brown sugar
  • 120g
    CW2NV

Melt together and add to previous mixture.

  • 50g
    roasted pineapple cubes

Fold into cake batter.

Get in Touch