80 gr dark chocolate
50 g butter
3 tablespoons of powdered sugar
3 tablespoons rice flour
Let’s put greaseproof paper on the bottom of the 22-23 cm cake mold.
Let grease the bottom and edges of the mold with olive oil.
Put cocoa in a bowl of boiling water and mix until the fluid has a smooth paste. Add the vanilla extract and mix.
Put a cup of almond flour, carbonate, salt and mix.
In another bowl, put the eggs, olive oil, powdered sugar and mix with a mixer for about 3 minutes until a light and dark consistency mixture is obtained.
Then slowly add the mixture of cocoa, mix slowing down the speed and mix well.
Then add the almond flour mixture and mix with the spatula. (the mixture will be quite viscous) Let’s put the cake dough into the mold.
Preheat the 170 ° oven in the pre-heated oven for about 40-45 minutes until it is dry and the middle is slightly wet.
Let’s wait for 10 minutes to cool on the cooling wire while the cake is inside the mold.
After 10 minutes, let’s go through the edges of the cake with a knife or spatula and remove the clamped part. (at this point, let’s not remove the bottom of the mold)
Let’s wait on the cooling wire until the cake has completely cooled down.
After the cake has cooled down completely, let us separate the base of the mold from the cake.
In a large bowl of milk cream, put the powder sugar, and poured over the cake well.