Fox Harb'r Resort
Treat yourself to a visit at picturesque Fox Harb’r Resort and indulge in Chef Shane Robilliard's Pineapple Opera Cake. Although you may not see the connection between this dessert and Selkie Frizzante at first, one bite and you’ll see how the perfectly proportioned layers of pineapple that weave throughout the cake complement the wine nicely and allows them both to shine.
Ingredients
Sponge:
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup milk
• 1 cup flour
• 1/2 cup ground almonds
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
Pineapple Jam:
• 1 pineapple peeled & diced
• 1/2 cup sugar
• 1 cup water
Chocolate Mousse:
• 2 cups chocolate chips
• 2 cups cream
• 2 cups whipped cream
• salt
Chocolate Ganache:
• 9 oz dark chocolate
• 1 cup heavy cream
Directions
Sponge:
Beat the eggs until fluffy and thick.
Sift dry ingredients and fold into eggs mix.
Melt butter and mix in with milk.
spread over sheet pan and bake 350°F.
Pineapple Jam:
Bring to a boil, reduce heat and cook 30 minutes.
Food process until smooth
Chocolate Mouse:
Heat cream and pour over chocolate stirring to melt.
Add salt and cool to room temperature.
Whip cream and fold into mix.
Chocolate Ganache:
Bring heavy cream to a simmer stirring occasionally.
As soon as you see a simmer, remove from heat and pour over chocolate chips making sure all chips are covered.
Place lid over to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and mix with a whisk starting in the center and working outward until smooth.
Once the sponge, pineapple jam and chocolate mouse are composed you will need to layer them very thinly. Starting with the sponge, then mousse, then sponge, then jam. Repeat this process two times so there are 6 layers.
Glaze the entire cake with the chocolate ganache.
Cut cake into 16 pieces as they are very rich.
Garnish as you see appropriate. In the picture we have used a bit of the ganache on the plate, lemon curd, milk crumb and salted toffee.
Yield: Serves 16