For Cake 
3 cups (700g) flour
2 1/2 cups (650g) sugar
1 cup (250g) Valor dark chocolate, melted (approx. 2 bars)
1 teaspoon ground piquillo pepper
1/4 cup (25g) baking soda
4 1/3 cups (1 liter) milk
2 cups olive oil
1/4 cup vinegar

1. Mix all dry ingredients.
2. Heat milk and stir in warm chocolate.
3. Stir milk into dry ingredients
4. Stir olive oil and vinegar.
5. Bake at 300 degrees for approximately 30 minutes.

For Almond Custard
4 1/3 (1 liter) milk
12 egg yolks
1 cup sugar
1 cup ground almonds

1. Heat milk with ground almonds.
2. Stir yolks and sugar together.
3. Temper yolks with hot milk mixture.
4. Return to heat and cook custard slowly over a double boiler until it becomes very thick.
5. Let cool in refrigerator.

For Crepes
1/2 cup (100g) flour
6 (100g) eggs
3/4 cup (150g) milk
1 tablespoon melted butter
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon ground saffron

1. Stir dry ingredients together.
2. Stir in all other ingredients.
3. Cook crepes in a hot pan keeping them as thin as possible.

For Ice Cream
3 cups (750 ml) whipping cream
1 cup sugar
12 egg yolks
1 cup (250 ml) Catalan extra virgin olive oil

1. Heat ream until almost boiling.
2. Stir yolks with sugar.
3. Temper yolks and return to heat cooking slowly until mixture is thick enough to coat the back of a spoon.
4. Strain and let cool in refrigerator.
5. Finish in an ice cream machine.

For Tortilla
1 cup sugar
1/2 cup water
1 tortilla shell

1. Heat sugar and water for high heat until it becomes a light amber colour.
2. Slice tortilla shell into thin strips and dip in hot sugar mixture.
3. Let cool on a tray at room temperature.

To Assemble

1. Place a crepe flat on a table.
2. Cut a disk of cake to fit in the middle of the crepe leaving a lot of room at the edges.
3. Spoon the almond custard over the cake.
4. Pull crepe closed at the top and twist slightly being careful not to break it.
5. Lay crepe on its side on one side of a plate.
6. Lay some candied tortilla strips on the other side of the plate and top with a quenelle of the ice cream.
7. Finish with a slight drizzle of olive oil in a ring around the plate.