Chocolate olive oil cake
A moist, flourless chocolate cake that is the ‘best’ one I’ve ever made, according to my family!
On a visit to Australia I watched Nigella Lawson’s show – Nigellisima. On one episode she made a chocolate cake using olive oil and almond meal which looked divine. I got the recipe from her website and tried it – it tasted as good as it looked. I also sifted some icing sugar on the top of it. It was much more moist than other almond flour/meal cakes that I’ve tried, and the leftovers the next day were still very moist. Also yummy slightly heated up with cream and/or ice cream.
Every time I have made this cake, the family has commented that it’s the ‘best’ flourless chocolate cake that I make!
The photo shows a simple frosting with cocoa, powdered sugar and hot water. Can’t go wrong with it!
- ⅔ cup regular olive oil (plus more for greasing)
- 6 tablespoons good-quality unsweetened cocoa (sifted)
- ½ cup boiling water
- 2 teaspoons best vanilla extract
- 1 ½ cups almond meal
- ½ teaspoon baking soda
- 1 cup white sugar
- 3 large eggs
- Preheat oven to 170°C (325ºF). Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
- Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until it forms a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal with the baking soda
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.