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
Preheat the oven to 180℃ and Grease a cake tin and line the bottom with baking paper.
Melt the chocolate in the microwave, removing it every 30 seconds to stir.
Add the olive oil to the melted chocolate while whisking continuously.
Separate the eggs.
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.
Add the egg yolks, almond flour, and salt to the melted chocolate mixture and mix well.
Slowly fold the chocolate mixture into the egg whites until it is all incorporated. Careful not to lose too much air in the mixture.
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.
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.