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Posts Tagged ‘chocolate cake’

We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!                          

 Ingredients: 

Flourless-Chocolate-Cake_JG__0166

  • ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
  • 6 tablespoons unsweetened cocoa (sifted)
  • ½ cup boiling water
  • 2 teaspoons vanilla extract
  • 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 1 cup superfine sugar
  • 3 large eggs
  • SOOC Raspberry balsamic vinegar (optional, for topping)

Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.

Directions: 

  • Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
  • Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
  • In another bowl, combine the almond meal (or flour) 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-primrose, aerated and thickened cream.
  • 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.
  • Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
  • Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.

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