Bitter chocolate moelleux with a pineapple compote

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Ingredients

Serves 4

• 4 ½ oz (125 g) Guanaja couverture chocolate
  
• 8 ½ oz (240 g) caster sugar
  
• 2 ¼ oz (65 g) butter
  
• 1 oz (25 g) flour
  
• 4 eggs
  
• ½ pineapple
  
• The juice of 1 lemon
  
• 1 cup (25 cl) 30% syrup
  
• 1 vanilla bean
  
• 3 oranges
  
• 6 passion fruit

Preparation

Preparation of ingredients:

• Open the passion fruits and remove their pulp
  
• Press the pulp through a chinois so that only the seeds remain inside
  
• Squeeze the oranges for the juice
  
• In a saucepan, cook the pulp, orange juice and 5 ½ oz (150 g) of sugar over low heat for 45 minutes
  
• Peel the pineapple and cut it into small cubes
  
• Make a compote in a saucepan by simmering the pineapple along with the syrup, lemon juice, and the vanilla bean cut in half for 30 minutes
  
• Separate the egg whites from the yolks
  
• Preheat the oven to 400°F (200°C)
  
• Butter 4 small molds

Preparation:

• Melt the chocolate over low heat
  
• Add 3 oz (90 g) of caster sugar and mix well; add the egg yolks, the creamed butter and the flour
  
• Beat the egg whites stiff and delicately blend them into the chocolate mixture
  
• Pour the final mixture into the buttered molds and bake in the oven for 8 minutes
  
• To serve, deposit a circle of pineapple compote in the center of the plate, place the chocolate moelleux on top, and ring with the coulis

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