8 slices

Ready In

90 mins



Good For



About this Recipe

By: Emma Parsons 

Our Estate Select extra virgin olive oil gives this cake a gooey brownie-like texture that melts in your mouth. 


  • 200 g dark chocolate
  • 125 mL Liviana Estate Select extra virgin olive oil 
  • 200 g brown sugar 
  • 5 eggs 
  • 40 g almond flour 
  • ½ tsp pink Himalayan sea salt 
  • Extra cocoa powder for dusting 

Top this cake with some fresh berries to compliment the chocolatey flavour. 


Step by Step Instructions

Step 1

Preheat the oven to 180℃ and Grease a cake tin and line the bottom with baking paper.

Step 2

Melt the chocolate in the microwave, removing it every 30 seconds to stir. 

Step 3

Add the olive oil to the melted chocolate while whisking continuously. 

Step 4

Separate the eggs. 

Step 5

Place the egg whites into a bowl and whisk until a soft peak forms. Then start adding the sugar one tablespoon at a time, whisking in between. Continue whisking until stiff peaks form. 

Step 6

Add the egg yolks, almond flour, and salt to the melted chocolate mixture and mix well. 

Step 7

Slowly fold the chocolate mixture into the egg whites until it is all incorporated. Careful not to lose too much air in the mixture.

Step 8

Pour the mixture into the prepared cake tin and bake for 45 minutes. The cake is ready when a skewer is inserted into the center of the cake and comes out clean. 

Step 9

Allow the cake to cool for 15 minutes before removing it from the tin and letting it cool completely. Dust with cocoa powder before serving. 









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