2 full tablespoons Anax Superfood
220 ml maize oil
100 ml pomegranate juice
150 gr cocoa 70%
200 gr couverture chocolate 70% – 80%
200 gr flour
1 small tablespoon baking powder
For the whipped cream - Chantilly
250 gr vegetable cream
For the jam
300 gr fresh fruit (forest fruits preferably)
1,5 tablespoons ANAX Superfood
Pomegranate juice to sprinkle
Starting with the eggs, beat all the ingredients until they become a fluffy mix into which we pour the melted chocolate. Place the mix in a greased mould and bake at 160 degrees in a fan oven for 30 minutes until it stands and does not stick to a knife. Allow to cool and cut it in half. Beat the vegetable cream until stiff. If desired, add some vanilla or a few drops of brandy and leave in the refrigerator.
Boil the fruits with ANAX Superfood until you have a jam consistency and place in the refrigerator. Place on a platter a piece of the cake and sprinkle with pomegranate juice. Spread with jam and top it with whipped cream. Place the other piece of cake and repeat. In the end top it around with some whipped cream and add a bit of jam for decor purposes.
Source : www.greengoldhellas.com
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