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BAM Cake converter 
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Ingredients:
- 2 eggs
- 275 g flour
- 225 g sugar
- 125 ml BAM extra virgin olive oil spray
- 125 ml of milk
- 2 tablespoons of rum
- 1 bag of baking powder
- 150 ml of milk
- 125 g butter
- 250 g sugar
- 100 g BAM cocoa powder
- 50 g BAM dark chocolate
- 300 g coconut flour
Instructions:
1
Preheat the oven to 175°C. In a large bowl, combine the flour, baking powder and sugar. Add the oil, milk and rum, then stir in the eggs. Mix with a mixer until smooth.
2
Pour the mixture into a 30 x 35 cm baking tray lined with baking paper. Place the baking tray in the preheated oven and bake for about 30 minutes, until the sponge cake is golden brown. Cool.
3
Heat the margarine and milk in a saucepan. When the margarine has melted, add the sugar, cocoa powder and BAM dark chocolate. Stir until all the ingredients are completely melted and the mixture is smooth.
4
Cut the cooled sponge cake into cubes. Dip each cube in the warm cocoa coating, coating all sides, then place on a wire rack to drain off excess coating.
5
Once the chocolate coating has set a little, roll the cubes in coconut flour. Allow to cool and the topping to set completely.
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