Try this delicious cake recipe:
For the dough, cream together light butter, sugar and eggs. Mix flour, baking powder and cinnamon and sift over the egg mixture. Gently stir in with a whisk. Add grated chocolate and ground nuts and stir in as well. Pour the batter into a greased cake springform pan (26 cm ø). Bake in the heated oven at approx.
170 °C for about 40 minutes. Then remove the cake from the pan and cool on a cooling rack for 4 hours.
In the meantime, drain the pineapple pieces from the can. Finally, whip the cream with cream stiffener and a little sugar until stiff. Put 1/3 of it into a piping bag with a nozzle.
Cut the cake base into a thinner top and a thicker bottom. Spread the pineapple pieces evenly on the base. Keep back 12-14 pieces for the decoration. Spread another third of the whipped cream evenly on the cake base. It should fill the spaces between the pineapple pieces. Put the lid on and spread whipped cream on the top and all around the cake. Using the piping nozzle, place small cream roses on top of the cake along the edge. Decorate each rose with a pineapple chunk. Drizzle chocolate flakes in the center.
Tip: The cake tastes best if you let it sit for one to 48 hours. However, you should then sprinkle the chocolate flakes on top just before serving.
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