Olive Oil Chocolate Cake
Olive oil is one of the most precious and pure produce of Greece and though it is practically used in everything we cook it is rarely used in sweets. It is a very special ingredient that gives sweets a distinctive aroma and an incredible flavour.
Chocolate and olive oil may sound incompatible and most would not dare to use them together but after you will have baked this mouthwatering Olive Oil Chocolate Cake you will have forgotten everything you know about brownies and simple chocolate cakes! It’s a recipe you need to bake and it only takes a little time and the simplest ingredients to make because sometimes my dear friends, the best is hidden in simplicity.
Make sure you use chocolate of the best quality with a high cocoa content (52-55%) and of course extra virgin Greek olive oil! The better the quality of those two ingredients, the more tasty your cake! Your olive oil chocolate cake is going to have a liquid centre which means it will be crispy on the outside but still soft on the inside. It’s perfectly served with a glass of milk or a flavoured cup of coffee. Winter is here and this recipe is bound to be your favourite next to the fireplace!
- 300g dark chocolate (52-55% of cocoa content)
- 160g extra virgin Greek olive oil (+a little more to oil your cake tin)
- 180g sugar
- 3 eggs
- 120g All purpose flour, sifted (+a little more for the cake tin)
- 80g of white almond kernel (powdered)
- Cut the chocolate in small pieces and add it in the top half of a double boiler set over simmering water. Heat the chocolate until chocolate is almost completely melted.
- When the chocolate is melted, add the olive oil and mix together. When combined remove your pan from the heating source.
- Preheat your oven at 160 degrees C
- Beat the eggs, egg yolks and sugar together in a mixer until light colored and thick (about 4-5 minutes)
- Beat together the melted chocolate and olive oil. While beating, slowly pour the chocolate mixture into the egg mixture.
- Beat in half of the flour, mix for a while and then add the rest of the flour and mix until just combined. Do the same with the powdered almond kernel.
- Oil your cake tin (about 20cm) and add a little flour. Add the batter and bake for about 25 minutes low in your oven. It should be crispy on the outside but still a little soft in the centre. Unmould carefully 10 minutes after you have taken it out of the oven and serve while still warm.