Chocolate and Almond Olive Oil Cake

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About

A beautifully simple recipe for this wonderfully textured marvel!

Ingredients

  • 150 g ( oz) very good Quality dark chocolate
  • 60 ml (2 fl oz/¼ cup) olive oil (not too strongly flavoured)
  • 3 eggs
  • 75 g ( oz/ cup) caster (superfine) sugar
  • 125 g ( oz/ cups) almond meal
  • Fine sea salt

    Method

    PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Break the chocolate into pieces in a mixing bowl, then melt it in a microwave or double boiler (place the mixing bowl over a saucepan of gently simmering water). Add the olive oil and mix together well.

    IN ANOTHER MIXING BOWL, BEAT THE EGGS WITH THE SUGAR UNTIL THE MIXTURE IS PALE AND HAS DOUBLED IN VOLUME. Add the almond meal, mixing at the same time, then add this mixture with the melted chocolate.

    OIL (OR BUTTER) AND FLOUR A 20 CM (8 INCH) ROUND CAKE TIN, THEN POUR IN THE BATTER. Bake the cake for 25 minutes. The centre of the cake should stay soft and melting.

    TAKE THE CAKE OUT OF THE OVEN AND LET IT COOL SLIGHTLY BEFORE UNMOULDING. Sprinkle with sea salt before serving.