The Food Gene

Olive Oil Chocolate Cake

Dark, fudgy and naturally gluten-free, made with ground almonds.

By The Food Gene · https://thefoodgene.com/recipe/olive-oil-chocolate-cake/

Prep
15 mins
Cook
35 mins
Rest or rise
30 mins
Serves
10
Level
Confident
  • 150 g dark chocolate (70%), broken up
  • 150 ml olive oil, plus a little for the tin
  • 3 eggs
  • 175 g light brown sugar
  • 100 g ground almonds
  • 30 g cocoa powder
  • ½ tsp flaky sea salt
  1. Get ready. Heat the oven to 170°C (150°C fan). Oil and line a 23 cm round tin.
  2. Melt. Melt the chocolate with the oil over very low heat, or in a bowl over a pan of simmering water. Cool slightly.
  3. Whisk. Whisk the eggs and sugar with an electric whisk for 4 minutes until thick. (4:00)
  4. Fold. Fold in the chocolate, then the almonds, cocoa and salt.
  5. Bake. Pour into the tin and bake for 35 minutes, until the edges are set and the middle has a slight wobble. (35:00)
  6. Cool. Cool in the tin for 30 minutes before turning out. (30:00)

Chef’s tip

Take it out while the middle still has a slight wobble.

Storage

Keeps 4 days in a tin.

Swap it

Add orange zest with the almonds.

Nutrition

Approximate values per serving
Energy 373 kcal 1,561 kJ
Fat 27.7 g
of which saturates 6.9 g
Carbohydrate 23.4 g
of which sugars 21.9 g
Fibre 3.1 g
Protein 6 g
Salt 0.22 g