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Ingredients
- 2/3 cups Blood Orange EVOO
- 6 tbsp unsweetened cocoa powder sifted
- 1/2 cup boiling water
- 2 tsp vanilla extract
- 1 1/2 cups almond flour (Bob's Red Mill is a reliable source) or 125 grams all-purpose flour
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup confectioner's sugar
- 3 large eggs
Ingredients
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Instructions
- Preheat the oven to 325°F.
- Grease a 9-inch round baking pan lightly with olive oil and line with parchment paper.
- Place the sifted cocoa powder in a mixing bowl and whisk in the boiling water until you have a smooth, chocolatey, runny paste. Whisk in the vanilla extract and then set aside to cool.
- In a separate bowl, combine the almond flour with the baking soda and salt.
- Put the sugar, olive oil, and eggs into a bowl of a freestanding mixer and with the paddle attachment beat vigorously for 3 minutes until you have a pale-coloured, aerated and thickened cream. Note: If you don't have an electric, you can whisk by hand. The consistency made slightly differ.
- Gently add the almond flour mixture and cooled cocoa mixture.
- Scrape the mixture down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. If it looks too dry - it should be quite runny - add a little water plus a splash more olive oil. Bake for 35 minutes or until the sides are set and the very center, 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 the tin, and then ease the sides of the cake with a thin spatula and spring it out of the tin. Leave to cool completely or serve while still warm with a scoop of Lemon Olive Oil Ice Cream.
Chocolate di Torino Dark Balsamic Whipping Cream
- Note: For an extra fancy step, you can add a little cream to serve with the cake. Try mixing whipping cream with our Chocolate di Torino Dark Balsamic.
- Place 1 cup of heavy whipping cream and 1 tbsp of Chocolate di Torino Dark Balsamic in the bowl of a stand mixer. Use the whisk attachment to whip the mixture well. Adjust sweetness, to taste, by adding a drizzle of the condiment.