
Ingredients
Ingredients:
360g of sugar
85g of cocoa powder
260g of flour “0000”
2 teaspoons of baking powder
1 ½ teaspoons of baking soda
1 teaspoon of salt
180 ml of extra virgin olive oil
2 teaspoons of vanilla extract
200 grs of natural yogurt
120 ml of coffee
Chocolate ganache:
225g of chocolate
240 ml of milk cream
Decoration:
150g of ed fruits
Fresh mint leaves
Instructions
1
Preheat the oven to 180º.
2
Butter the mini savarin molds.
3
Mix in a large bowl: sugar, cocoa powder, sifted flour, baking soda, baking powder and salt.
4
In a separate bowl, whisk together olive oil, vanilla essence, eggs and yogurt.
5
Integrate the wet ingredients with the dry ingredients. Beat until it is smooth, without lumps. Add the coffee -at room temperature- and mix until it is combined.
6
Pour the batter into the buttered pan and bake in a moderate oven at 180ºC for 20 or 25 minutes, or until a toothpick inserted in the cake comes out clean. Let the savarins cool on a wire rack for 15 minutes before removing them from the molds.
7
Ganache: bring the cream to a simmer in a saucepan over medium heat, stirring occasionally. Then remove from the heat and pour in the chopped chocolate. Cover and let stand without mixing for 5 minutes. Finally, mix it until it is combined. Leve it cool.
8
Pour over the cakes and decorate with red fruits and mint leaves.
