Pina Colada cake – Or my new cake rack

I have got a new cake rack from Etsy! And I’m in love with it! I wanted to bake a dark-bright cake to photograph it on my new cake rack. I’m horrible, am not I? I don’t want to bake a simple lamington or coconut balls, but something that only looks like them. So here is the cake with pineapple, coconut and rum, inside a brownie! I hope you like it!

 

Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut

Ingredients:

For the jam (not all will be used in the recipe):

-          1 pineapple

-          3 tbsp. sugar

For the Rum flavoured brownie:

-          100 g milk chocolate (melted above steam)

-          75 g melted butter

-          2 eggs

-          100 g brown sugar

-          100 g flour

-          50 g cocoa powder

-          Pinch of salt

For the Chocolate glaze:

-          9 g dark chocolate

-          3,5 g gelatine

-          35 g rum

-          20 g cocoa powder

-          21 g heavy cream

-          65 g sugar

For decorating:

-          Shredded coconut

1. Cook jam from the pineapple and the sugar. (It is optional whether you purée the pineapple completely with an immersion blender or you leave tiny bits of the fruit in the jam.)
2. For the brownie, blend everything with a food processor. Then preheat oven to 170°C. Butter the muffin pan, and then sprinkle it with flour. Fill the cavities of the pan half full with the batter. Then put some jam on it, and pour the leftover batter so that it would cover the jam filling. Bake it for 15 minutes.
3. Boil the rum, the cream, the cocoa powder and the sugar while stirring the mixture continuously. Then remove it from the cooker and dissolve the gelatine (that has been soaked in cold water for 2-3 minutes previously) in it. Pour this hot mixture on the chocolate, and blend it with an immersion blender until you get a shiny glaze. Use it about 3-5 minutes later.
4. Pour the glaze on the top of the cakes, and sprinkle them with shredded coconut.