Chocolate Orange Olive Oil Cake (that’s good for you!)

2 Feb

This cake recipe from the We Olive February newsletter will work equally well as a healthy desert for your Super Bowl party or as a great Valentine’s Day surprise. Because it’s made with our We Olive Blood Orange olive oil rather than butter or shortening it’s a heart-healthy alternative and it tastes great!

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Chocolate Orange Olive Oil Cake (Recipe adapted from Nigella Lawson)

Ingredients:
2/3 cup We Olive Blood Orange Olive oil (plus more for
greasing)
½ cup cocoa powder (good quality, sifted)
½ cup boiling water
2 teaspoons vanilla extract
1 ½ cups ground almonds (substitute equal amount of flour
if preferred)
½ teaspoon baking soda
¾ cup, plus 2 tablespoons superfine sugar
3 eggs
8 or 9 inch springform cake pan
Parchment paper

Directions:

1. Preheat your oven to 325 degrees. Grease a springform pan with a little olive oil and line the base with parchment paper. Measure and sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolaty, but still runny paste. Whisk in the vanilla extract, and then set aside to cool a little.

2. In another small bowl, combine the ground almonds with the baking soda and pinch of salt. 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, aerated and thickened cream.

3. 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 in the ground almond (or flour) mixture.

4. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A toothpick should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

5. Let it cool for 10 minutes on a wire rack, still in its pan, and 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.

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