Chocolate Cake

Ingredients Weight Measure
Cake flour 1-1/2 cups
Cocoa 1/4 cup
Salt 1-1/2 tsp.
Baking powder 2 tsp.
Baking soda 1-1/2 tsp.
Shortening, emulsified 3/4 cup plus 2 Tbsp.
Sugar 2 cups
Skim milk 1 cup
Vanilla 1 tsp.
Skim milk 3/4 cup
Eggs 1 cup
TABASCO® brand Original Red Sauce 2-1/2 tsp.

Crackle Chocolate Glaze

Ingredients Weight Measure
Chocolate, 65% dark 10 cups
Vegetable oil 2 cups

Glazed Pineapple

Ingredients Weight Measure
Brown sugar 1-1/2 cups
Cinnamon 1-1/2 tsp.
Nutmeg 3 tsp.
Butter 1-1/2 cups
Vanilla 1-1/2 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Pineapple, cut into 24 triangle pieces 1 ea.

Mango Coulis

Ingredients Weight Measure
Mangoes, cut into small pieces 5 cups
White wine 1-1/4 cups
Apple juice 2-1/2 cups
Honey 5 Tbsp.
Arrowroot 5 Tbsp.


  1. For the Chocolate Cake, use two-stage method of mixing. Bake in 2 10" rounds at 350°F for 35 minutes.
  2. For the Crackle Chocolate Glaze, heat chocolate over double boiler. After it is melted, mix in the oil until smooth.
  3. For the Glazed Pineapple, sift brown sugar, cinnamon and nutmeg together. Melt butter and pour over sugar mixture. Add vanilla and TABASCO® Sauce and mix until smooth. Dip pineapple triangles into mixture and place on a baking sheet. Bake in a 350°F oven for 30 minutes, flipping half way through.
  4. For the Mango Coulis, in a food processor, mix mangoes, white wine, apple juice and honey until smooth. After smooth, push through a strainer. Heat 3/4 of strained liquid in a stock pot, and mix the other 1/4 with the arrowroot. Add the arrowroot mixture to the stock pot, whisk until boiling and thickened. Cool and put into a decorative squeeze bottle.
  5. To assemble, place cooled Chocolate Cake on flat surface, take a round cookie cutter and cut out 12 round cakes. Place the rounds on a wire rack over a baking sheet and pour the Crackle Chocolate Glaze over them. Place cakes in freezer. While cakes are setting up, garnish 12 dessert plates with the Mango Coulis. After the cakes are hardened, place one cake on each plate. Top each cake with 2 Glazed Pineapple triangles.

Yield: 12 servings