1 packet cream
2 tbsp sugar (grounded) or to taste
½ tsp vanilla essence
1 cup chocolate pieces
1 pound round plain cake
½ cup pineapple pieces
1 cherry
Method
1. Keep the cream in the refrigerator for two hours; then take the cream out from the fridge and beat it along with sugar and vanilla essence.
2. Cut chocolate pieces in julienne shape or grate the chocolate, and mix gently in the cream.
3. Then cut the cake horizontally into two layers.
4. Place the bottom layer on a serving plate, top with half of the cream mixture.
5. Place the other cake piece on it and top with the remaining cream.
6. Refrigerate it for two hours.
7. Top with pineapple pieces and garnish with cherry in the centre.
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