olive oil chocolate cake
Chocolate olive oil cake
Votes: 1
Rating: 4
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Perfect chocolate treat. A cake suitable for dairy and wheat intolerant people.
Servings
8upto 12 servings
Prep Time
25 min
Cook Time
40-45 minutes
Servings
8upto 12 servings
Prep Time
25 min
Cook Time
40-45 minutes
olive oil chocolate cake
Chocolate olive oil cake
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Perfect chocolate treat. A cake suitable for dairy and wheat intolerant people.
Servings
8upto 12 servings
Prep Time
25 min
Cook Time
40-45 minutes
Servings
8upto 12 servings
Prep Time
25 min
Cook Time
40-45 minutes
Ingredients
Servings: upto 12 servings
Units:
Instructions
  1. Pre-heat your oven to 170C/325F/Gas 3. Grease a 23cm spring-form tin with a little oil and line the base with baking parchment.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of sofa and pinch of salt.
  4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  5. Turn the speed down a little and pour in the cocoa mixture, beating as you go and when all is scraped in, you can slowly tip on the ground almond (or flour) mixture.
  6. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin (don't worry if it looks VERY wet). Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean, but with a few sticky chocolate crumbs clinging to it.
    chocolate cake mixture
  7. Let it cool down for 10 minutes on a wire rack, still in its tin. Then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
Recipe Notes

Original recipe by Nigella Lawson.  http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551

If you want to make the cake lighter and not making it specifically wheat-free, then replace the 125gr of ground almonds with 125gr of plain flour.

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