Chocolate Olive Oil Cake
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
Ingredients
- 1 cup bittersweet chocolate chips
- 1/2 cup olive oil
- 1 cup caster sugar *can be made with granulated sugar in a coffee grinder
- 2 tablespoons almond flour
- 5 eggs
- kosher salt
Instructions
Preheat the oven to 350F.
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Line the bottom of a springform pan with parchment paper and butter the sides.
Prepare the chocolate.
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Melt the chocolate over low heat in a double boiler, stirring continuously to prevent burning.
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When the chocolate is smooth and melted, add in the olive oil.
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Continue stirring over heat and add in 2/3 cup of the sugar. Keep stirring until the sugar is dissolved.
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Remove from heat and set aside to cool.
Prepare eggs.
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Separate eggs.
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Whisk together egg yolks, almond flour, and a few pinches of salt. Combine with the chocolate mixture, stirring until it is smooth and silky.
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In a separate bowl, beat the remaining 1/3 cup caster sugar with the egg whites. Whip to stiff peaks using electric beater or stand mixer.
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Fold egg whites into chocolate mixture.
Bake.
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Pour the batter into the prepared pan.
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Bake for 30-40 minutes, or until a knife comes out clean. Release from pan to prevent excess cracking of the top.
Recipe Notes
Electric mixer or hand beaters highly recommended.
