FLOURLESS CHOCOLATE ALMOND CAKE WITH OLIVE OIL

This amazing dark chocolate cake taste incredible even though it is flourless and dairy-free. It can be made a few days ahead or a few weeks ahead and frozen. If you wish serve with raspberry sauce, whipped cream or ice cream.

This amazing dark chocolate cake taste incredible even though it is flourless and dairy-free. It can be made a few days ahead or a few weeks ahead and frozen. If you wish serve with raspberry sauce, whipped cream or ice cream.

Makes 12 servings

Ingredients

  • 6 oz semisweet or bittersweet chocolate, chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup sugar, divided
  • 4 eggs, separated
  • 7/8 cup ground almonds (almond flour)
  • glaze:
  • 1/4 cup sugar
  • 1/3 cup dry red wine, water, coffee or tea
  • 4 oz semisweet or bittersweet chocolate, chopped
  • 1 tsp pure vanilla extract
  • 1 cup sliced almonds, toasted, optional

Method

  1. In a heavy saucepan on gentle heat (or in a double boiler or microwave), melt chocolate and stir until smooth. Stir in olive oil.
  2. In a large bowl beat egg yolks with 1/2 cup sugar until light and lemony in colour. Stir in melted chocolate mixture and then almonds. Don’t worry if it is very thick.
  3. In another large clean bowl beat egg whites until light. Slowly beat in sugar. Continue beating until stiff but do not overbeat. Stir about 1/4 egg whites into the chocolate batter as best as possible and then fold remaining whites into batter gently but firmly.
  4. Spoon batter into an deep 8" or 9" cake pan that has been lined with parchment paper.
  5. Bake in a preheated 350F oven for 30 to 35 minutes or until a toothpick comes out clean when inserted into the middle or a meat thermometer reaches 185F.
  6. Cool cake in the pan. When cold, press down any uneven edges and invert onto a serving platter.
  7. For glaze, combine sugar and wine (or water, coffee or tea) in a saucepan and bring to a boil. Cook a few minutes. Remove from heat and add chocolate. Stir to melt. Add vanilla. Cool until slightly thickened.
  8. Brush any crumbs off surface of cake. Spread a thin layer of glaze over the top (which was originally the bottom) and sides of cake to "crumb coat". Pour remaining glaze on top and swirl to cover the top and sides of cake. Press almonds in the sides of cake. Cool completely or chill.

FLOURLESS CHOCOLATE ALMOND CAKE WITH OLIVE OIL

Find more of Bonnie's delicious recipes in her cookbooks: