Friday cake #33 : chocolate and olive oil cake – gluten free.
To start this weekend, let’s make a chocolate cake! … But a veggie one with olive oil and ground hazelnuts. It’s very easy to make and the result is smooth and rich in chocolate. Scrumptious! All the family will love it!
Preparation time : 10 minutes
Baking time : 40 minutes at 180 °C
- 200g plain chocolat
- 125 ml extra-virgin olive oil
- 200 g caster sugar
- 2 tablespoons ground almonds or hazelnuts
- 5 large eggs
- Icing sugar, for dusting, and crème fraiche
Heat the oven to 180°C. Then line the base of a 20cm cake tin. Heat the chocolate into the micro-waves for about 1 min 30. Stir a little to help the chocolate to melt.
Once it’s completely melted, whisk in the oil, the sugar, whisking. Remove from the heat. Stir in the ground nuts, a pinch of flaked sea salt and the egg yolks.
Put the egg whites into a bowl with about one third of the remaining sugar. Beat with an electric whisk until the whites are firm.
Stir the eggs whites in the chocolate mixture thoroughly, spoon by spoon. Scrape the batter into the prepared tin and bake for 40 minutes. If it comes out clean when you put a knife in, with no batter attached, the cake is ready.
Leave it to cool in the tin, then turn it out and remove the paper. Put on to a plate and dust with icing sugar before serving. You can add some crème fraiche on the side if you want.
Have a lovely weekend,