Celebrity chef Jean-Christophe Novelli has been a guest on board Saga Cruises’ Saga Pearl II. Here he shares a couple of divine chocolate dessert recipes

Pineapple-and-Chocolate-Panforte-(2)
Pineapple & Chocolate Panforte. Image credit: Novelli.

Pineapple & Chocolate Panforte, serves 6

Ingredients

150g dried pineapple (chopped)
70g dried pitted prunes (chopped)
70g raisins (chopped)
220g Brazil nuts (toasted in a dry pan and chopped)
2 tbsp whisky or Cognac
70g plain flour
2 tbsp dark, bitter chocolate powder
120g brown sugar
½ red bird’s eye chilli
1 tbsp honey

Serving suggestion
60-80g fromage blanc

CHEF’S TIP

Chillies are not always necessary in this recipe, so if you prefer less spice, just leave it out.

Method

Preheat the oven to 160ºC (fan), 180ºC (non-fan), gas mark 4.
Prepare a 24-cm cake mould with greaseproof paper on the base.
In a mixing bowl, combine the chopped pineapple, chopped prunes, chopped raisins, toasted chopped nuts and the alcohol.
Fold in the flour, chocolate powder and brown sugar.
Slowly heat the honey and oil in a pan. Infuse this with the bird’s eye chilli.
The chilli can be left to infuse for 2 minutes or more, depending on how spicy you like it, or it can also be left out.
Add this to the original mixing bowl with the flour mixture and fold in.
Pour the mixture into the mould and bake for 30 minutes.
Allow to cool down completely. Serve with fromage blanc.