An indulgent chocolate cake made with Monte Rosso olive oil. Read on for the recipe.
What you need Yum
- 200g raw sugar
- 1 cup of Monte Rosso olive oil
- 3 eggs
- 60g of dark chocolate
- 1 tsp vanilla essence
- 1/2 cup almond meal
- 90g Dutch cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- ¼ cup icing sugar
Preheat your oven to 180 degrees, grease either with butter or olive oil an 18cm cake pan.
Pour your Monte Rosso olive oil into a large mixing bowl, lightly whisk in your sugar. One by one add your eggs ensuring you whisk well after adding each – set aside. In a microwave safe bowl heat your chocolate over a saucepan of boiling water, ensure to keep stirring and remove from the heat before the last bits are melted. Let the chocolate cool slightly (not set) and add your vanilla, then slowly pour into your olive oil and egg mixture, try to keep whisking through out.
In your dry bowl mix the almond meal, cocoa, baking powder and salt together, until combined.
Add half your dry ingredients to your wet, Mix till combined and then add the second half.
Pour into your cake pan and bake for 35 minutes – you’ll know if it’s done the skewer will come out clean.
Once cooked and slightly cooled dust with icing sugar and ENJOY!