Chocolate sponge cake with olive oil jam (Bizcocho de chocolate con mermelada de aceite de oliva) from Spain My Way: Eat, Drink, and Cook Like a Spaniard (page 320) by José Andrés and Sam Chapple-Sokol

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hazelnut cocoa spread for chocolate hazelnut cream. Refrigerate olive oil jam overnight.

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