Chilli & Pineapple Soft Cake

A quick and simple chocolate soft cake, which can be adapted to any fruit topping. This variation showcases the exotic combination of pineapple and chili.


Serves 10

Preparation Time

Cook time

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Chocolate soft cake:

  • 150g eggs (3 large eggs)
  • 225g sugar treacle
  • 100g LINDT EXCELLENCE Chilli
  • 225g flour
  • 3g bicarbonate of soda
  • 5g cocoa powder
  • 3g salt
  • 200g butter
  • 75g milk
  • 75g cream

Caramelised pineapples:

  • 2 medium-sized pineapples
  • 400g sugar
  • 1 chilli (chopped)
  • ½ vanilla pod
  • 100g rum


Chocolate soft cake:

Whisk the eggs and sugar to full volume. Melt the chocolate until liquid and smooth, then add to the egg mixture. Fold in the dry ingredients and the melted butter. Add the milk and cream until a smooth batter is achieved.

Pour into a Le Creuset 30cm Signature Buffet Casserole and then place the caramelised pineapple rings over the top. Bake for 45 minutes at 170°C.

Caramelised Pineapples:

Peel and slice 1cm thick pineapple slices (core the centre out) or alternatively chop the pineapple into cubes – set aside.

Place the sugar and chilli in a medium saucepan and caramelise until lightly golden. Then add the vanilla pod and pineapple rings/cubes. Deglaze with the rum and cook for 30 seconds, turning them over once, then remove from the syrup and allow to cool. Keep the caramel rum syrup to soak the soft cake once baked.