White chocolate cake with pineapple and coconut ice cream (Created by Benoit Dewitte – Chef at Benoit & Bernard Dewitte, Zingem – Callebaut Chocolate Ambassador)


Ingredients Preparation
160 g white chocolate Callebaut Select W2NV
125 g butter
75 g egg yolks Add.
130 g egg whites
105 g sugar
Whip together and add.
160 g brunoise of apricots
20 g orange zest
5 g ground cardamom
Bake in a cake tin at 180°C for 10 minutes.


Ingredients Preparation
200 g coconut milk
125 g whole milk
125 g cream
100 g egg yolks
25 g sugar
Pith and seeds of one vanilla pod
Make a crème anglaise.
Leave to cool to 40°C.
15 g gelatine sheets Leave to soak and add.
250 g white chocolate Callebaut Excellent WNV Melt in a bain-marie and add.
450 g lightly whipped cream Add.
Pour into a plastic cylinder - 1 cm diameter and leave to cool.

Ice cream

Ingredients Preparation
1350 g ice cream mix Callebaut Pure Sensation Bianco MXW-ICE56 Put into a bowl.
1900 g water
100 g Batida de Coco
Add and leave to stand for 30 minutes in the fridge.
Turn in the ice cream machine.

Finishing and presentation

Ingredients Preparation
Lime syrup (½ lime + ½ sugar + ½ water)
Cut pineapple into thin slices and marinade in the lime syrup.
Cover the cylindrical shaped mousse with the slices of pineapple. Cut the cake to the same size as the cylinder. Fill with ice cream.