Chocolate is always a good idea. And combining chocolate with Italian olive oil gives this moist cake a very special but delicious taste. Give it a try!
See how to prepare here:
200g plain 70% chocolate
125ml strong-flavored olive oil
150g caster sugar
40g ground almonds
5 large eggs, separated
Icing sugar for dusting
Pre-heat the oven to 180°C (circulating air).
Butter and line the base of a spring-form baking tin.
Separate the egg yolks and egg whites into two separate bowls.
Break the chocolate into pieces and put them in a heatproof bowl set over a pan of simmering water. Stir slightly until the chocolate has melted completely.
Then whisk in the olive oil slowly, then approx. 2/3 of the sugar, whisking to help the sugar dissolve in the heat of the chocolate. Remove from heat. Mix in the ground nuts, a pinch of flaked sea salt and the egg yolks.
Put the egg whites into a clean bowl with about one third of the remaining sugar and beat until stiff, adding the rest of the sugar gradually.
With a large spoon or spatula carefully fold in the chocolate mixture with the egg whites, whilst trying to lose as little air. Pour the batter into the baking tin and bake for 40 minutes. Use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.
Remove from the oven and let the cake cool in the baking tin. It will deflate and crack a lot, which is ok. Place onto a plate and dust with icing sugar before serving.