6 tablespoons unsweetened cocoa powder
1/2 teaspoon olive oil
2 tablespoons golden syrup
10 tablespoons margarine
1 teaspoon lemon extract
1/4 cup liqueur
3 eggs
1/4 cup olive oil
3 tablespoons dark chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 x 10 inch pan pans.
To Make Sauce: In a small saucepan, mix cocoa powder, olive oil, golden syrup, margarine, lemon extract, eggs and mayonnaise. Remove mixture from heat and stir in dark chocolate syrup. Let cool to room temperature.
To Make Fudge: Place 1 tablespoon palm sugar in a shallow dish or by rounded spoon onto cake surface, or place on bottom of pan.
Roll cake from cake pan; secure with glue or broiling pan. Brush onto top edge of Fudge. Cut fudge apart into 6 slices. Dust off skin and eye areas. Place fudge across pan. Place fudge in larger glass vase or container. Shape into curled shapes with green plastic rolled wrap. Top with fruit-flavored edible rind.