Chocolate Holiday Mini Cakes

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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
  1. Preheat the oven to 350ºF with both the top and the bottom heat on
  2. In a large bowl, combine eggs with the Garcia de la Cruz Organic Extra Virgin Olive Oil, cane sugar, and vanilla-flavored sugar
  3. Sift the flour, baking powder, and cocoa powder a couple of times
  4. 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
  5. Grease a cake tin with Garcia de la Cruz Organic Extra Virgin Olive Oil and pour it into the cake batter
  6. Bake for 20 minutes
  7. Remove from oven and let it cool
  8. Enjoy!
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