With a combination like this, it makes a perfect gift or special occasion cake.
- Preheat the oven 170ºC and prepare a 22cm round cake tin.
- Soak the raisins in hot water for 30 minutes until plump, drain and set aside.
- Bear the butter with the sugar, salt and pepper until creamy and pale, then beat in the egg yolks one at a time until combined, setting aside the egg whites. In a separate bowl, sift the flour with the baking powder and cocoa. Then toss a tablespoon of the flour mix into the butter in ¼ cup increments, mixing in the combined olive oil and amaretto alternately finishing with the flour.
- Stir in the chopped chocolate and the floured raisins. Whip the egg whites until soft peaks. Stir one quarter of the egg whites into the batter and then fold in the rest until combined. Pour the mix into a greased tin.
- Bake for about 50minutes or until a skewer inserted in the center comes out clean. Allow the cakes to cool then garnish as desired either with a dusting of icing sugar, chocolate icing or as per recipe below.
For the garnish
- Chocolate ganache
- 500g dark chocolate
- 2/3 cup cream
- 100g amaretti biscuits, crushed
- Candied clementine’s or orange (you can pick these up at any good delicatessen)
Combined the cholocate and the cream in a saucepan over a low temperature and stir to combine the mix as the chocolate melts. Remove the mix from the heat and allow to cool, stirring the mix so that it is smooth and shiny. Spread this over the cakes, and presh the crushed amaretti onto the sides of the cake garnishing the top with the shared of brittle and candied fruit.