Chocolate Almond Cake with Hojiblanca olives


• Eggs – 4 lrg 

• Soft butter – 5 tablespoons 

• Sugar – 1/3 cup

• Lady fingers - 6

• Almonds (skinless, toasted, ground)- 85 grams

• Shaved Chocolate – 70 grams

• Milk – 4 oz

• Rum – 2 ½ oz

• Cornstarch- 1 tablespoon 

• Ap flour – 1 tablespoon 

• Cocoa powder – 1 tablespoon 

• Black olive powder – 1 ½ tablespoons


In a stand mixer whisk the butter, black olive powder, and sugar until smooth 

Add egg yolks one at a time continuously mixing. Add the ground almonds and shaved chocolate and mix on low

In another bowl, pour in the milk and rum and soak the lady fingers in the mixture until soft, then add to the butter sugar mixture. Mix well and add the flour and cornstarch and mix

Beat the egg whites to a stiff peek and fold into the batter using a spatula 

Bake at 360 in a 9 inch pan on the middle rack of the oven, check in 20 minuets, test with a toothpick until it comes out clean

Cool down the cake on a rack 

Dust with a mixture of powdered sugar, coca powder and black olive powder.