For the cake, in a microwave-safe bowl, mix the flour with cocoa, olive oil, between 60 and 150 ml of water, sugar, baking powder, nutmeg, vanilla extract, and cinnamon. Beat until you achieve a compact consistency and a uniform brown color; clean the sides of the bowl and bake in the microwave at maximum power for 8 - 10 minutes; let cool for about 7-10 minutes and unmold onto a rack.
For the cookie, beat the egg yolks with the almond liqueur until you have a uniform color, add the powdered sugar and continue beating until you achieve a compact dough, add the butter and flour until obtaining a smooth dough, cut out small circles and bake for 10 - 15 minutes.
Cut a circle in the center of the cake of 1.5 cm in diameter and cut the cake horizontally. For the cream, blend the guanabana pulp with water; strain. Add the gelatin previously hydrated in 1/4 cup of water and dissolved in a double boiler, mix until combined.
For the ganache, heat the chocolate in the microwave in 30-second intervals until it is melted, add the butter and mix until combined.
Place a bit of ganache on the cookie and cover with another cookie, repeat the process until finishing with the cookies which will be used to fill the center of the cake. Fill the cake with the same ganache and cover with the cake. Decorate with a circle of guanabana cream, one of ganache until finishing the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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