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.