6 Pour the mixture into the mould. Place mould in a large ovenproof dish and pour in enough hot water to reach half way up the sides of the mould. Bake for 1 hour or until set. 7 Cool, then refrigerate. To turn out run a knife around the mould and turn upside down onto a serving dish.
Nothing evokes a lazy summer evening like Sangria.
Here's how to make an authentic version. Mix well and serve with plenty of ice, garnished with the sliced fruit. Still used in Mexican specialities, chocolate adds a depth of flavour to savoury dishes which perfectly complements the chilli pepper, and it is also used for the traditional Mexican chocolate drink which is served hot and spiced, as well as for a range of sweet dishes. For an authentic taste, use the darkest chocolate you can find with as high a cocoa content as possible. 1 Slice the pineapple, then cut into chunks.