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!

Chocolate olive oil cake
Serves 12
Print
328 calories
27 g
47 g
24 g
3 g
4 g
76 g
72 g
17 g
0 g
20 g
Nutrition Facts
Serving Size
76g
Servings
12
Amount Per Serving
Calories 328
Calories from Fat 212
% Daily Value *
Total Fat 24g
37%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 47mg
16%
Sodium 72mg
3%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
4%
Sugars 17g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ⅔ cup regular olive oil (plus more for greasing)
  2. 6 tablespoons good-quality unsweetened cocoa (sifted)
  3. ½ cup boiling water
  4. 2 teaspoons best vanilla extract
  5. 1 ½ cups almond meal
  6. ½ teaspoon baking soda
  7. 1 cup white sugar
  8. 3 large eggs
Instructions
  1. 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.
  2. 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.
  3. In another smallish bowl, combine the almond meal with the baking soda
  4. 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.
  5. 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.
  6. 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.
  7. 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.
beta
calories
328
fat
24g
protein
3g
carbs
27g
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