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Easter Cake
8
60minutes
Ingredients
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4.2 oz flour
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4.2 oz almond flour
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5.3 oz dark chocolate
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5 eggs
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7.4 oz condensed milk
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1.76 oz STAR Extra Light Olive Oil
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2 tablespoons STAR apple cider vinegar
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1 tbsp. baking powder
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For the chocolate coating :
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3.4 oz whipping cream
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3.5 oz dark chocolate
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0.9 oz butter
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Shredded coconut
Instructions
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1.
Preheat the oven to 338 ºF and melt the chocolate in a double boiler over low heat.
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2.
Meanwhile, beat the eggs with the condensed milk until they are frothy. Add the light extra-virgin olive oil, the apple cider vinegar and the melted chocolate, and beat again.
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3.
Add the flour, almond flour and baking powder, and mix until the batter is smooth.
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4.
Pour the batter into an 8-inch cake pan, greased with extra light olive oil, and bake for 40-45 minutes.
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5.
Let the cake cool for 5 minutes in the pan, then take it out and set it on a wire rack to finish cooling.
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6.
To make the chocolate coating, heat the cream in a saucepan. Just as it begins to boil, remove it from the heat and add the chocolate and butter. Stir until both have melted. Pour the coating over the cake, making sure to cover it completely, and let the cake cool until the coating hardens.
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7.
Sprinkle with grated coconut and decorate with Easter figurines.
