Pineapple Mini Cakes with Mascarpone Cream

For the pineapple flower decoration skin pineapple tickly. Cut lengthwise into one third and two thirds.

Slice the one third into paper-thin slices. Place slices on a baking sheet lined with parchment paper and bake at 100 degrees Celsius for one hour. Turn slices and bake for another hour. Once done, squeeze each slice into a muffin tin and let cool completely.

Cut cubes from the remainder of the pineapple. Set aside.

For the chocolate batter pour all ingredients into a large bowl and mix with mixer until evenly brown. Batter will be thin.

Preheat oven to 170 degrees Celsius with circulating air and line two baking sheets with parchment paper (feel free to reuse the ones from the pineapple flowers) and pour batter thinly on both. Bake for about 20min. Inserted toothpick should come out clean, bake longer if need be.

Take out the oven once done and immediately cut mini cakes (about 8cm in diameter) while still warm. If cakes are very thick, cut lengthwise. Set aside.

For the cream whip heavy cream and fold in mascarpone and instant cappuccino powder. Set aside.

To assemble mini cakes take one chocolate circle and spread cream, place another chocolate circle on top. Spread cream on top and place pineapple cubes on top of the cream. Again place a third circle on top and spread some more cream. Place one pineapple flower in the center.