Preheat the oven to 170 ºC and melt the chocolate in a double boiler over low heat.
- 120 g flour
- 120 g almond flour
- 150 g dark chocolate
- 5 eggs
- 210 g condensed milk
- 50 g Borges light extra-virgin olive oil
- 2 tablespoons Borges apple cider vinegar
- 1 tbsp. baking powder
For the chocolate coating :
- 100 ml whipping cream
- 100 g dark chocolate
- 25 g butter
- Shredded coconut
Step by step
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.
Add the flour, almond flour and baking powder, and mix until the batter is smooth.
Pour the batter into an 8-inch cake pan, greased with light extra-virgin olive oil, and bake for 40-45 minutes.
Let the cake cool for 5 minutes in the pan, then take it out and set it on a wire rack to finish cooling.
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.
Sprinkle with grated coconut and decorate with Easter figurines.