Let me just say that this is my favorite cake ever. A week after I made it and it had been sitting on the counter, I took another bite- still my favorite cake ever. Even two weeks later, when the last bite was taken- this cake was moist, dense, rich, and satisfying. I cannot recommend it enough!!
I based the recipe off of a Nigella Lawson creation, which you can find here. Mine is not vegan friendly, but it’s still delicious! It was fun and EASY! You do need a springform pan to bake it in, but other than that- nothing too fancy or special.
Chocolate Olive Oil Cake
1 heaping cup bittersweet chocolate chips
1/2 cup olive oil
1 heaping cup sugar (caster sugar, if you do not have a coffee grinder)
2 tablespoons almond flour
Preheat the oven to 350°F. Prepare the springform pan. Line the bottom with parchment paper, and butter the bottom and sides.
If you are using regular sugar, grind it down in a coffee grinder so that it looks almost like powdered sugar but not quite as compact. Measure out a heaping cup. [If you are using caster sugar, simply measure out a cup.]
Melt the chocolate in a pot over low heat, being really careful not to let it burn. If you are nervous about potentially burning it, just set up a double boiler and melt it over boiling water. Stir continuously until it is completely melted, then add in the olive oil.
Keep stirring the mixture over heat, and add in 2/3 cup of the ground sugar. Stir over heat until that sugar is dissolved.
Remove the chocolate mixture from heat and set it aside. Take a moment to separate the eggs into two, small bowls. Add the almond flour, egg yolks, and a few pinches of salt to the chocolate mixture. Stir it all together until it looks smooth and silky.
In a separate bowl, whisk together the remaining 1/3 cup ground sugar and the egg whites. This will take some time and having a partner to help you out is nice. You want to whisk the eggs and sugar fervently until you see fairly stiff peaks.
Next, carefully fold the fluffed egg whites into the chocolate.
Pour the batter into the greased springform pan.
Bake the cake for 30-40 minutes. The top will crack and a knife will come out clean when the cake is done.
Sprinkle with sugar and serve with whipped cream and fresh herbs!