Este bolo de ananás e chocolate é uma sobremesa tropical que combina a doçura refrescante do ananás com o sabor intenso do chocolate. A textura húmida do bolo, resultado da combinação do sumo de ananás e óleo, torna-se ainda mais irresistível quando mergulhado na calda cremosa e polvilhado com chocolate.

Ingredientes

Bolo

  • 4 ovos caseiros
  • 2 chávenas de açúcar
  • ½ chávena de óleo
  • 1 chávena de ananás concentrado ou natural (usei concentrado)
  • 3 chávenas de farinha de trigo
  • ½ colher de sopa de fermento em pó

Calda

  • 1 lata de leite condensado
  • 1 lata e meia de sumo de ananás concentrado ou natural (usei concentrado)
  • 10 folhas de hortelã picadas
  • Chocolate ou coco ralado

Preparação

  1. Pré-aquecer o forno a 180ºC.
  2. Peneirar a farinha e o fermento. Reservar.
  3. Bater os ovos inteiros e o açúcar até ficar uma mistura esbranquiçada. Acrescentar alternadamente a mistura de farinha e o sumo de ananás. Por fim o óleo e envolver.
  4. Deitar numa forma rectangular, previamente untada, e levar ao forno.
  5. Entretanto preparar a calda: misturar os ingredientes num prato fundo.
  6. Depois de assado, cortar aos quadrados e, ainda quente, passar na calda e de seguida no chocolate em pó (ou coco ralado).
  7. Servir fresco.

Here’s the English version of this tropical delight below

Pineapple and Chocolate Cake

This delightfully moist cake brings together the tropical sweetness of pineapple with rich chocolate in a way that’s both refreshing and indulgent. The genius lies in the soaking syrup – when the warm cake squares are dipped in the condensed milk and pineapple mixture, they absorb all those wonderful flavours whilst maintaining their tender crumb.

What makes this cake particularly special is its versatility and the theatrical presentation of dipping each square individually. The fresh mint adds an unexpected aromatic lift that complements both the pineapple and chocolate beautifully. You can customise the coating – coconut works wonderfully for a more tropical finish, whilst cocoa powder gives a deeper chocolate experience.

Ingredients

**Cake**

  • 4 free-range eggs
  • 2 cups sugar
  • ½ cup vegetable oil
  • 1 cup concentrated or natural pineapple juice (I used concentrated)
  • 3 cups plain flour
  • ½ tablespoon baking powder

Syrup

  • 1 tin condensed milk
  • 1½ tins concentrated or natural pineapple juice (I used concentrated)
  • 10 fresh mint leaves, chopped
  • Cocoa powder or desiccated coconut

Method

  1. Preheat the oven to 180°C.
  2. Sift the flour and baking powder together. Set aside.
  3. Beat the whole eggs and sugar until the mixture becomes pale and fluffy. Alternately add the flour mixture and pineapple juice, mixing gently. Finally, fold in the oil until just combined.
  4. Pour into a greased rectangular baking tin and bake until golden and a skewer comes out clean.
  5. Meanwhile, prepare the syrup by mixing all ingredients in a deep dish.
  6. Once baked, cut into squares and whilst still warm, dip each piece in the syrup then roll in cocoa powder (or coconut).
  7. Serve fresh.