Christmas Eve is here! This year, even if it is a little atypical, we will not lose the illusion of preparing delicious meals and enjoying them with our family. We will prepare some recipes with top quality ingredients to which we always add a pinch of love and affection. But have you thought about dessert? We have opted for a tender chocolate and ginger cake with extra virgin olive oil. Read on and discover our recipe. Oh, and Merry Christmas!

We all know that sponge cake is a type of spongy dough used in confectionery that, with few exceptions, everyone likes. Among its basic ingredients are flour, eggs, butter or some kind of oil or fat, sugar and a pinch of salt, although this delicacy admits many other raw materials if you want to innovate.

We have made it with chocolate and ginger and, of course, with our extra virgin olive oil Magnun Sess Superior. A juice of olives that contributes a great aroma and a delicate flavor to the composition.

Do you dare to elaborate it for this Christmas Eve or to enjoy it during this Christmas? Here are the ingredients.

INGREDIENTS

• 200 ml extra virgin olive oil  Magnun Sess Superior
• 3 big eggs
• 250 g of brown sugar
• 50 g of cocoa powder
• 50 g of cornstarch flour
• 200 ml of milk
• 1 tablespoon of lemon juice
• 200 g of flour for baking
• 11 g of yeast
• 1 pinch of salt
• 1 teaspoon of vanilla essence
• Candy balls
• Whipped cream

 ELABORATION

First, in a bowl we mix the milk with the lemon juice and let it rest for about 5 minutes, while we preheat the oven to 180 ºC with heat up and down.

Then, beat the eggs with the sugar and add the vanilla essence, the milk, the lemon and the extra virgin olive oil Magnun Sess Superior. We emulsify all the ingredients.

Then, with the help of a sieve, we sift the flour, the cocoa, the cornstarch, the yeast and the pinch of salt and incorporate it into the previous composition.

In a round mold covered with baking paper we add the resulting mixture until it covers half of it so that it is low and we bake for approximately 50 minutes at 180 ºC.

After this time, we take the cake out of the oven and let it cool down to unmold it and cut it into triangles.

It is important to watch the cake constantly (from 30 minutes), because the baking time will depend on the size of the mould used and the power of the oven.

To do this, we will use a knife or a metal stick that we will introduce in the cake. If it comes out dry it will indicate that the cake is ready, otherwise we will have to leave it a little bit more in the oven.

PRESENTATION

We put a piece of cake on a flat plate and decorate it like a Christmas tree with the candy balls and whipped cream.

Don’t you think it’s a perfect dessert for this time of year?

Merry Christmas!