CHOCOLATE OLIVE OIL CAKE

CHOCOLATE CAKE WITH OLIVE OIL (AND GLUTEN-FREE) 

Chocolate cake is typically made to be a crowd-pleaser, so putting a twist on this classic recipe might seem a bit risky. But trust us on this one! This cake is moist, fluffy, and indulgent. You wouldn’t even guess it's made without flour. And if you are worried about the olive oil—rest assured; it does not overpower the flavours, but rather adds a hint of novelty... 

Ingredients:

• 180g Montezuma’s Dark Chocolate Buttons
• 125ml Citizens of Soil extra virgin olive oil
• 200g caster sugar
• 2 tablespoons ground almonds
• 5 large eggs, separated
• Pinch of sea salt
• Icing sugar for dusting

Here is how to make it...

• Heat your oven to 180°C/fan oven 160°C. Grease and line a 20cm spring-form cake tin.
• Melt the chocolate, whisk in the oil and then half of the sugar.
• Stir in the ground almonds, sea salt and egg yolks.
• Beat the egg whites and the remaining sugar with an electric whisk until the whites are no longer clear and resemble soft peaks.
• Add a large spoonful of the egg mixture into the chocolate mix with a big metal spoon, then fold in the rest slowly, trying not to knock any air out.
• Spoon the mix into the prepared tin and bake for 40 minutes. The cake will be done when a skewer inserted into the middle comes out clean.
• Leave to cool in the tin for at least an hour before carefully removing it.
• Place onto your serving dish before dusting with icing sugar.
• Enjoy with an extra drizzle of Extra Virgin Olive Oil.