Olive Oil Chocolate Cake
Dark, fudgy and naturally gluten-free, made with ground almonds.
There is no flour here, just almonds, cocoa and dark chocolate. The middle stays soft and rich.
It sinks a little as it cools. That is how it should be.
Ingredients
Serves
Method
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Melt
Melt the chocolate with the oil over low heat. Cool slightly.
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Whisk
Whisk the eggs and sugar for 4 minutes until thick.
Timer: 4:00
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Fold
Fold in the chocolate, then the almonds, cocoa and salt.
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Bake
Bake in a lined 23 cm tin at 170°C (150°C fan) for 35 minutes.
Timer: 35:00
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Cool
Cool in the tin for 30 minutes before turning out.
Timer: 30:00