Chocolate Holiday Mini Cakes


INGREDIENTS
- 120ml Garcia de la Cruz Organic Extra Virgin Olive Oil
- Raspberries
- 5 oz whole cane sugar
- 0.9 oz vanilla-flavored sugar
- 7 oz flour
- 2.8 oz ground hazelnuts
- 3.5 oz walnuts, halved
- 3.5 oz cocoa powder
- 1 tablespoon baking powder
- 1 pinch salt
- 6 eggs
DIRECTIONS
- Preheat the oven to 350ºF with both the top and the bottom heat on
- In a large bowl, combine eggs with the Garcia de la Cruz Organic Extra Virgin Olive Oil, cane sugar, and vanilla-flavored sugar
- Sift the flour, baking powder, and cocoa powder a couple of times
- Next, add the ground hazelnuts, walnuts, and a pinch of salt to the flour mixture. Add this mixture to the eggs and sugar and gently fold
- Grease a cake tin with Garcia de la Cruz Organic Extra Virgin Olive Oil and pour it into the cake batter
- Bake for 20 minutes
- Remove from oven and let it cool
- Enjoy!