|
In a blender, combine all but the butter and oil, until smooth and creamy.
Add the last two ingredients and blend to incorporate.
Spread the mixture over the almond cream, filling the hole.
|
|
Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.
To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends.
|
