CHOCOLATE ALMOND CAKE WITH HOJIBLANCA OLIVES By MOSES PONCE
- Black olive powder – 1 ½ tablespoons
- Eggs – 4 lrg
- Soft butter – 5 tablespoons
- Sugar – 1/3 cup
- Lady fingers – 6
- Almonds (skinless, toasted, ground)- 85 grams
- Shaved Chocolate – 70 grams
- Milk – 4 oz
- Rum – 2 ½ oz
- Cornstarch- 1 tablespoon
- Ap flour – 1 tablespoon
- Cocoa powder – 1 tablespoon
STEP BY STEP INSTRUCTIONS
In a stand mixer whisk the butter, black olive powder, and sugar until smooth
Add egg yolks one at a time continuously mixing. Add the ground almonds and shaved chocolate and mix on low
In another bowl, pour in the milk and rum and soak the lady fingers in the mixture until soft, then add to the butter sugar mixture. Mix well and add the flour and cornstarch and mix
Beat the egg whites to a stiff peek and fold into the batter using a spatula
Bake at 360 in a 9 inch pan on the middle rack of the oven, check in 20 minuets, test with a toothpick until it comes out clean
Cool down the cake on a rack
Dust with a mixture of powdered sugar, coca powder and black olive powder.
CHEF MOSES PONCE
Chef Moses Ponce is a natural of Los Angeles, his career in the culinary industry began 10 years ago, when he studied at Le Cordon Bleu culinary school. After that, Moses began to work at The York gastropub, and shortly after he joined the Gourmet MD catering team.
In 2011 is when Moses began his great journey by working at The Bazaar by José Andrés for 5 years: "it was definitely one of my most difficult kitchens, I learned a lot and I met some incredible chefs on the road". He also spent a year in Las Vegas as part of the opening team of Bazaar Meat. After working for José Andres, he joined Jordan Kahn's team of Destroyer restaurant.
Moses currently heads the pastry department at The Chateau Marmont hotel in West Hollywood, an icon of LA.