Chocolate Olive Oil Cake
Ingredients
Instructions
  1. Preheat the oven to 325°F.
  2. Grease a 9-inch round baking pan lightly with olive oil and line with parchment paper.
  3. 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.
  4. In a separate bowl, combine the almond flour with the baking soda and salt.
  5. 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.
  6. Gently add the almond flour mixture and cooled cocoa mixture.
  7. 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.
  8. 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
  1. 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.
  2. 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.