Chocolate Olive Oil Cake
Adapted from House and Garden UK magazine
- 7 ounces plain chocolate, 70% cocoa
- 4 ounces extra-virgin olive oil
- 200 grams caster sugar
- 2 tablespoons ground almonds or hazelnuts
- 5 large eggs, separated
- Pinch of sea salt
- Powdered sugar for dusting on top of cake
- Crème fraiche for garnish
- In a 9-inch round spring form pan, butter and line the bottom with a piece of parchment paper.
- Preheat oven to 325 degrees.
- In a heatproof bowl set over a pan of simmering water (or a double boiler), break the chocolate into small pieces and stir as it melts.
- When chocolate is melted, whisk in the olive oil in a steady stream, then add 2/3 of the sugar.
- Keep whisking to help the sugar dissolve in the chocolate.
- Remove from heat, stir in ground nuts, a pinch of sea salt and the egg yolks.
- Put egg whites into a cold bowl with one third of the remaining sugar.
- Beat at high speed until whites start to look cloudy, and add another third of the sugar.
- Continue to beat until whites have increased in volume, then add the rest of the sugar and beat until peaks form.
- With a metal spoon, loosen the chocolate mixture by folding in a dollop of the egg whites.
- Continue to fold in egg whites carefully, without losing the air from them.
- Gently scoop the batter into the spring form pan and bake for 40 minutes.
- Cake is done when a toothpick inserted into center of the cake comes out clean.
- Allow cake to cool in the pan.
- It will deflate and crack.
- Carefully turn it out onto a serving plate and remove paper.
- Dust with powdered sugar and serve with a dollop of crème fraiche.