• 15 min
• 10 serving

Ingredients

Sauce
- 2 kg red berries or only strawberries
- 500 ml white wine
- 150 g sugar
Cake
- 100 ml Andorinha Vintage Extra Virgin Olive Oil
- 400 g dark chocolate bar
- 150 g flour
- 8 eggs
- 1 teaspoon ginger, chopped
- 1 teaspoon of cinnamon powder
- 200 g sugar
- 50 ml cachaça

METHOD

Sauce
Boil the wine with sugar until you get a syrupy texture.
Let it cool.
Blend the mixture with the strawberries.
Set aside.
Cake
Melt the chocolate in a double boiler.
Lightly beat the eggs and sugar, add the chocolate, stirring constantly, then the flour, Andorinha Vintage Extra Virgin Olive Oil, cinnamon, ginger and, finally, cachaça.
Bake in individual dishes greased with butter and sprinkled with flour, in an oven heated to 200 oC for 10 minutes.
Let it cool and get it out of the baking dish.
Serve on a plate with the sauce.