Chocolate Strudel with Pineapple

Melt the chocolate in a water bath. Mix Rama Cremefine with the yolks and cornflour. Quickly fold this mixture into the melted chocolate, stir in the crumbs.

Spread a sheet of strudel dough on a tea towel and cover two-thirds of the surface with half of the chocolate mixture. Brush the remaining third with the beaten egg and roll up the strudel, folding in the ends and brushing the surface of the strudel with egg. Do the same with the remaining mixture.

Bake the strudel in the preheated oven for 30 minutes at 180 degrees (hot air 160 degrees, gas mark 3).

Mix the pineapple with the lemon juice and honey.

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