MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES
SERVES 16 MINICAKES
FOR THE MINICAKES
2 1⁄2 cups (315 g) (11oz) flour
1 cup (210 g) (7.4oz) brown sugar
2 tsp baking powder
1⁄2 tsp salt
1 tsp vanilla extract
1.75 ounces (50 g) 50 percent chocolate
6.5 ounces (200 g) soy milk
1⁄3 cup (90 g) (3.2oz) sunflower oil
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
2 vanilla beans
Kalamata olives
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking powder). Chop the chocolate into irregularly shaped pieces. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Using a whisk, combine the ingredients until a smooth and even batter is formed. Continue beating for 1 minute to thoroughly incorporate the chocolate into the batter. Fill each mini plum cake liner halfway with the batter.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.
