John Myers
Contents
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Ingredients
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- 150 g Butter
- 100 g Sugar
- 1 pack Vanilla sugar
- 150 g Chocolate
- 150 g Flour
- 0,5 packet Baking powder
- 2 tbsp Rum
- 450 g Pineapple canned drained
- Icing sugar for sprinkling
- 2 tbsp Scatter desiccated coconut for the pan
Instructions
- Preheat the oven to 180 degrees.
- Separate the eggs. Beat the egg yolks with butter, sugar and vanilla sugar until frothy.
- Beat the egg whites until stiff.
- Melt the chocolate in a double boiler and stir into the batter. Mix flour with baking powder. Add the rum and flour mixture to the batter and stir in. Fold in the egg whites.
- Put the dough in a 26 cm springform pan that has been greased and sprinkled with coconut flakes and smooth it out. Cover with pieces of pineapple and bake in the preheated oven on the middle shelf for 45 minutes. Sprinkle with powdered sugar to serve.
Nutrition
Serving: 100gCalories: 309kcalCarbohydrates: 34.2gProtein: 3gFat: 16.5g
