Gourmet recipe for chocolate sponge cake with avocado cream and spiced fruits

Elaboration

• Melt the chocolate in a bain-marie or in the microwave and add 100 ml of Treurer Extra Virgin Olive Oil. Mix until obtaining a silky and homogeneous texture.
• Put the chocolate in the Thermomix together with 2 whole eggs and 125 grams of flour. Mix at medium power for 2-3 minutes.
  Add 90 grams of sugar and 6 grams of yeast to the mixture and continue mixing for 2 more minutes.
  Add the chopped Majorcan almonds with orange peel, coconut and cinnamon and mix for an additional 2 minutes.
• Pour the mixture into a greased baking pan and bake for 80 minutes at 180 degrees.
• While the cake is in the oven, prepare the avocado cream. Peel and cut 2 ripe avocados and mix them with 80 ml of condensed milk and a drizzle of Treurer Extra Virgin Olive Oil in the blender until a thick texture is obtained.
  Once the sponge cake is ready, remove it from the oven and let it cool.
• Break the sponge cake into irregular pieces and serve them on a plate together with the avocado cream.
  Cut the oranges and figs into pieces and place them on top of the sponge cake and avocado cream.