This recipe is the Tin and Thyme version of Nigella’s Florentines. They’re easy to make, if a bit messy and they are nutty, chewy and delicious to eat. The dark chocolate creates the perfect foil for the sweet biscuits. They make great gifts for family and friends at any time of the year, but particularly at Christmas.
I blame Chele at the Chocolate Teapot for this one. I don’t think I would have thought of doing this in a million years – pineapple rings with cherries in the middle were the stuff of nightmares for me when I was a child. Well, I may be exaggerating a tad here, but pineapple upside down cake was not my favourite. However when I saw this, made with fresh pineapple, it got me interested. Then, whilst out shopping, I saw a half price pineapple which was just about perfectly ripe. What option did I have?
- Dissolved 200g demerara sugar in a pan with 1/2 cup water and boiled for a few minutes until syrupy and golden.
- Took off the heat and stirred in 75g unsalted butter.
- Poured caramel into a 23cm cake thingie.
- Faffed around with a pineapple trying to skin and chop it into small segments – which I eventually achieved.
- Placed segments on top of the caramel.
- Melted 100g 85% cocoa with 125g unsalted butter.
- Beat 4 duck eggs with 225g vanilla sugar (you could use 1 tsp vanilla extract instead) for ages until really pale and thick.
- Poured in chocolate mixture and stirred to combine.
- Sieved in 170g flour (150g wholemeal spelt and 20g coconut flour) and 2 tsp baking powder then folded into mixture until just combined.
- Spooned mixture over the pineapple and baked at 160C for 50 mins.